I've made this twice now, and it's great. The vanilla enhances the corn taste (the second time I didn't have a bean, so used a little dash of extract, and it was fine). It bakes up beautifully, slices well, makes good leftovers. I made 1/2 recipe in a pie pan, worked well.
Savory Corn Pudding
From EatingWell: November/December 2012
This corn pudding recipe gets a flavorful twist from the addition of vanilla bean. Though you may think of vanilla only when it comes to dessert, this is a great example of how wonderful it can be in savory dishes. The scent of the vanilla enhances the buttery corn and custard taste of the casserole.
3 Reviews for Savory Corn Pudding
I really wanted to like this, typically like custardy dishes.
Mixed multiple dishes two hours ahead for Thanksgiving dinner and lined them up for their turn to be added to the oven. This was a disaster for this dish. The flour and cornmeal settled to the bottom. When cooked, I had a thick crust on the bottom and curdled custartd on the top. But the real nail in the coffin for this dish was that the flavor profile was so bland. I know the settling was my fault (should have given it a final stir it before putting it in the oven ) but I won't be giving it another shot because the flavor wasn't there.
I made this for a Thanksgiving Pot Luck and people were scraping the crumbs. Will make this often.