Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup jelly (your choice of flavor)
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
3. In another mixing bowl, whisk together the peanut butter, jelly, egg, milk, and vegetable oil until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into a greased 9x13 inch baking dish.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the pudding corn cool for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 15g
Carbohydrates: 45g
Protein: 7g
Fiber: 2g
Sugar: 21g
Substitutions for ingredients:
- You can use any type of jelly or jam you prefer.
- You can use crunchy peanut butter instead of creamy.
- You can use almond butter or sunflower seed butter instead of peanut butter.
Variations:
- Add chocolate chips to the batter for a chocolatey twist.
- Top the pudding corn with whipped cream or ice cream.
- Add chopped nuts to the batter for extra crunch.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Use a whisk to mix the wet ingredients together for a smooth consistency.
- Serve the pudding corn warm for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the pudding corn for 30-60 seconds or until warm.
Presentation ideas:
- Serve the pudding corn in individual bowls or on a platter.
- Top with whipped cream and a drizzle of jelly for a fancy touch.
Garnishes:
- Whipped cream
- Chopped nuts
- Jelly or jam
Pairings:
- Milk
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the pudding corn is too dry, try adding a little more milk to the batter.
- If the pudding corn is too wet, try adding a little more flour to the batter.
Food safety advice:
- Make sure to cook the pudding corn thoroughly to prevent any foodborne illnesses.
Food history:
- Peanut butter and jelly sandwiches have been a popular American lunchtime staple since the early 1900s.
Flavor profiles:
- Sweet and nutty with a hint of fruitiness.
Serving suggestions:
- Serve warm with a dollop of whipped cream and a drizzle of jelly.
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