Ingredients with Measurements:
- 2 cups of corn kernels
- 1 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1/4 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 cup of melted butter
- 1/2 cup of milk
- 2 eggs
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9-inch square baking dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the corn kernels, cornmeal, flour, sugar, baking powder, salt, cumin, chili powder, paprika, and garlic powder.
3. In another mixing bowl, whisk together the melted butter, milk, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the shredded cheddar cheese and chopped cilantro.
6. Pour the mixture into a greased 9-inch square baking dish.
7. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the corn pudding cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 295
Fat: 14g
Carbohydrates: 34g
Protein: 9g
Sodium: 400mg
Sugar: 9g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh corn kernels.
- You can use a different type of cheese, such as Monterey Jack or pepper jack.
- You can use dried cilantro instead of fresh cilantro.
Variations:
- Add diced jalapeños for a spicy kick.
- Add diced red bell peppers for extra color and flavor.
- Use cornbread mix instead of cornmeal and flour for a sweeter pudding.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Let the corn pudding cool for a few minutes before serving to allow it to set.
- Serve with a dollop of sour cream or salsa on top.
Storage instructions:
- Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the corn pudding in the microwave or oven until heated through.
Presentation ideas:
- Serve the corn pudding in individual ramekins for a fancy presentation.
- Garnish with additional chopped cilantro or shredded cheese.
Garnishes:
- Chopped cilantro
- Shredded cheese
- Sour cream
- Salsa
Pairings:
- Grilled chicken or steak
- Black beans and rice
- Roasted vegetables
Suggested side dishes:
- Mexican street corn
- Tortilla chips and guacamole
- Refried beans
Troubleshooting advice:
- If the corn pudding is too dry, add a little more milk to the mixture.
- If the corn pudding is too wet, bake it for a few more minutes until it sets.
Food safety advice:
- Make sure to cook the corn pudding to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Corn pudding is a traditional Southern dish that dates back to the colonial era.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve the corn pudding as a side dish for a Mexican-themed dinner party or barbecue.
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Region: Mexican