Cooking, Food, History, Recipe

Eat this While you Read That: James Young

acts of warAs my readers likely realize, I know most of the authors in this series to one extent or another. That is, after all, how I get the chutzpah to ask them for a moment of their busy time to talk to a nutty lady about food and cooking. James Young is no exception. I met him and his lovely wife Anita at Libertycon a while back, and wound up working with James on some of his early book covers, including An Unproven Concept, which had the loveliest art to work with. But I’m drifting off topic. James is, unlike most writers, an extrovert. The man is a marketing machine. He’s also funny, and a damn good writer.

Which means I can recommend one of his latest books, Acts of War, without reservation even though I haven’t read it yet (I’ll make time! Really!). James is, among other things, a professional historian, which translates into writing rollicking good alternative historicals. Pick up the book, and let’s get started on his recipe.

Growing up, my grandmother would make Corn & Oyster Pudding for Christmas dinner. This; is not that.

James told me, “Not exactly how my Mom makes it (I think she adds cinnamon and uses the oven), but close enough. Let your slow cooker be your helper with this family-favorite corn pudding—a great side dish for holiday meals or parties.”

Corn Pudding
Corn Pudding in a cup: I will admit that smaller ramekins would have been better. I must get some.

Corn Pudding


  • 1 can (14.75 oz) Green Giant™ cream style sweet corn
  • 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
  • 1 pouch Betty Crocker™ cornbread & muffin mix
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1 egg
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)


  • Spray 3-4 1/2 quart slow cooker with cooking spray.
  • In a medium bowl, mix all ingredients.
  • Pour into slow cooker.
  • Cover, cook on High setting for 2 1/2 to 3 hours, or until mixture is set and knife inserted in center comes out clean.
  • Let stand 5 minutes before serving.
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    Gathering the ingredients and tools.
    Cheesy corn pudding
    Cheese! Cheese complements cornbread very well, and it’s great in this dish. I might also add a half-cup of salsa or pico de gallo next time I make it.

    I wound up doing mine in the oven, like his mother does, and in large ramekins (soup mugs, if you want). I baked them at 350 deg for 25 minutes.

    The corn pudding is not as sweet as I was afraid it would be. Like most commercial cornbread mixes, sugar and corn syrup rank high on the Betty Crocker ingredient list. You know me, if you read this blog much, and it’s not a health thing (all things in moderation). It is, on the other hand, a cornbread-isn’t-sweet! thing. The First Reader, southern boy that he is, was a bit cautious about this recipe at first. He was reassured by the cheese, though. After he’d eaten his, he leaned back and relaxed, telling me it was comfort food.

    The cooked texture is not at all runny, but very moist and flavorful.
    The cooked texture is not at all runny, but very moist and flavorful.

    It’s very good. Rich and heavy, you don’t want a lot of it at a time, but it makes a a fine side-dish. It complements ham very well, the slight sweetness with the salty smokiness is perfect.

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