Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup caramel sauce
- 2 medium-sized apples, peeled and diced
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the milk, eggs, and melted butter to the dry ingredients. Mix until well combined.
4. Fold in the diced apples.
5. Pour the batter into a greased 9x13 inch baking dish.
6. Drizzle the caramel sauce over the top of the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the pudding corn cool for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories per serving: 300
- Total fat: 10g
- Total carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version of this recipe.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for added crunch.
- You can use different types of fruit, such as peaches or berries, instead of apples.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- You can use store-bought caramel sauce or make your own from scratch.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding corn in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the pudding corn in individual bowls or on a platter.
- Drizzle extra caramel sauce over the top for added sweetness.
Garnishes:
- Top with a dollop of whipped cream or a sprinkle of cinnamon.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- This recipe can be served as a dessert or a side dish. Pair with roasted vegetables or a salad for a balanced meal.
Troubleshooting advice:
- If the pudding corn is too dry, add a splash of milk to the batter before baking.
- If the pudding corn is too wet, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of this recipe.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pudding corn is a traditional Southern dish that dates back to the 1800s.
Flavor profiles:
- This recipe combines the sweetness of caramel with the tartness of apples for a delicious dessert.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
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Taste: Sweet, Caramelized, Fruity, Creamy