Traditional Corn Pudding

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 8
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Discover the comforting, rich taste of Traditional Corn Pudding, a dish that brings warmth and nostalgia to any table. This recipe combines the natural sweetness of corn with a creamy, custard-like base, making it a perfect companion for any cozy gathering.

Ingredients for Traditional Corn Pudding

Butter: Provides richness and a silky texture. Use unsalted to control the flavor.

Granulated Sugar: Adds a touch of sweetness that enhances the corn’s natural flavor.

All-Purpose Flour: Acts as a thickening agent, giving the pudding structure.

Baking Powder: Helps the pudding rise slightly for a soft, tender bite.

Salt: Balances the sweetness and enhances overall flavor.

Eggs: Bind the ingredients together and contribute to the custard-like consistency.

Whole Milk and Heavy Cream: Together, they create a creamy, rich base for the pudding.

Corn Kernels: The star of the dish, they add bursts of sweetness and texture.

Cornmeal: Adds a subtle grainy texture, enhancing the pudding’s body.

Tips & Tricks

  • For extra flavor, try adding a pinch of nutmeg or cinnamon to the batter.
  • If using canned corn, drain it well to avoid excess moisture.
  • Frozen corn should be thawed and patted dry before using.
  • Test for doneness by inserting a toothpick into the center. It should come out clean.

Serving Suggestions

Traditional Corn Pudding pairs wonderfully with roasted meats like turkey or chicken. It’s also great alongside a fresh, crisp salad to balance its richness. For a Southern twist, serve it with fried chicken and collard greens.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it. Bake just before serving for best results.
Is there a dairy-free version?
You can substitute the milk and heavy cream with coconut milk or almond milk, though the flavor will slightly change.
What if I don't have cornmeal?
You can omit the cornmeal, but the texture will be less grainy.

Traditional Corn Pudding Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it’s ready once your batter is mixed. Next, grease a 2-quart baking dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl, combine the melted butter and sugar. Whisk them together until you have a smooth mixture. This will be the base for your batter.

In a separate bowl, sift together the flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and ensures there are no lumps.

Gradually add the dry ingredients to the butter and sugar mixture, stirring until well combined. You should have a smooth, lump-free batter at this point.

In another bowl, beat the eggs thoroughly, then mix in the milk and heavy cream. Stir until everything is well blended.

Pour the liquid mixture into the dry ingredients, stirring until smooth. You’re aiming for a batter that’s uniform and creamy.

Gently fold in the corn kernels and cornmeal until they’re evenly distributed throughout the batter. Be careful not to over-mix, as this can affect the texture.

Pour the batter into your prepared baking dish, spreading it evenly. Pop it into your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden brown and the center is set.

Allow the pudding to cool slightly before serving it warm. This dish is best enjoyed fresh from the oven.

Why You'll Love This Recipe

  • Quick and easy to prepare with simple ingredients.
  • A delightful blend of creamy and sweet textures.
  • Versatile enough to complement many main dishes.
  • Perfect for holiday feasts or casual family dinners.
  • Uses pantry staples and fresh ingredients.

Ingredients

1/4 cup unsalted butter (melted)
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 large eggs
1 cup whole milk
1 cup heavy cream
3 cups corn kernels (fresh, canned, or frozen)
1/4 cup cornmeal

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 2-quart baking dish with butter or non-stick spray.
3. In a large mixing bowl, combine the melted butter and sugar, and whisk until smooth.
4. Sift together the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the butter and sugar mixture, stirring until well combined.
6. In another bowl, beat the eggs, then add in the milk and heavy cream, mixing well.
7. Pour the liquid mixture into the dry ingredients, stirring until smooth.
8. Fold in the corn kernels and cornmeal until evenly distributed.
9. Pour the batter into the prepared baking dish.
10. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.
11. Allow to cool slightly before serving warm.

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