Ingredients with Measurements:
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 cup whole milk
- 3 eggs
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Whisk
- Blender or food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and black pepper.
3. In another mixing bowl, beat the eggs until frothy.
4. Add the heavy cream, whole milk, and melted butter to the eggs, and whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth.
6. If using fresh corn kernels, place them in a blender or food processor and pulse until they are slightly pureed. If using frozen corn kernels, thaw them and drain any excess liquid.
7. Add the corn kernels to the batter and stir until evenly distributed.
8. Pour the batter into a greased 9-inch square baking dish.
9. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the corn pudding cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Total fat: 23g
Saturated fat: 13g
Cholesterol: 155mg
Sodium: 340mg
Total carbohydrates: 32g
Dietary fiber: 2g
Sugars: 12g
Protein: 8g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used instead.
- All-purpose flour: Cornmeal or almond flour can be used instead.
- Granulated sugar: Brown sugar or honey can be used instead.
- Unsalted butter: Salted butter or margarine can be used instead.
Variations:
- Add diced jalapenos or red bell peppers for a spicy kick.
- Top with shredded cheddar cheese before baking for a cheesy twist.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add chopped bacon or ham for a savory twist.
Tips and tricks:
- To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- For a smoother texture, puree the corn kernels in a blender or food processor before adding them to the batter.
- Serve with a dollop of sour cream or a sprinkle of chopped fresh herbs, such as parsley or chives.
Storage instructions:
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the corn pudding in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the corn pudding in individual ramekins or a decorative baking dish for a more elegant presentation.
Garnishes:
Garnish with a sprinkle of paprika or chopped fresh herbs, such as parsley or chives.
Pairings:
This creamy corn pudding pairs well with grilled meats, such as steak or chicken.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the corn pudding is not fully cooked after the recommended baking time, cover with foil and continue baking until a toothpick inserted in the center comes out clean.
- If the top of the corn pudding is browning too quickly, cover with foil and continue baking until fully cooked.
Food safety advice:
- Make sure to fully cook the corn pudding to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Corn pudding is a traditional Southern dish that has been enjoyed for generations. It is typically made with fresh corn kernels, eggs, milk, and sugar, and is often served as a side dish during holiday meals.
Flavor profiles:
Creamy, sweet, and savory.
Serving suggestions:
Serve warm as a side dish or as a main course with a side salad or roasted vegetables.
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