Ingredients with Measurements:
- 4 cups of corn kernels (fresh or frozen)
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 cup of unsalted butter, melted
- 3 large eggs, beaten
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Slow cooker
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
2. Add the melted butter, milk, and heavy cream to the dry ingredients and whisk until well combined.
3. Beat the eggs in a separate bowl and then add them to the mixture, stirring until everything is evenly combined.
4. Add the corn kernels to the mixture and stir until they are evenly distributed.
5. Grease the slow cooker with cooking spray or butter.
6. Pour the corn pudding mixture into the slow cooker.
7. Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, or until the pudding is set and the edges are golden brown.
8. Once the pudding is cooked, turn off the slow cooker and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours on high or 4-5 hours on low
5. Temperature:
High for 2-3 hours or low for 4-5 hours
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 365
Fat: 19g
Saturated Fat: 11g
Cholesterol: 128mg
Sodium: 264mg
Carbohydrates: 43g
Fiber: 3g
Sugar: 21g
Protein: 8g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use yellow cornmeal instead of white cornmeal.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add diced jalapenos or green chilies for a spicy kick.
- Add shredded cheddar cheese for a cheesy corn pudding.
- Add diced bacon or ham for a savory twist.
Tips and tricks:
- Make sure to grease the slow cooker well to prevent sticking.
- Use fresh corn kernels for the best flavor, but frozen corn works too.
- Don't overcook the pudding or it will become dry and rubbery.
Storage instructions:
Store any 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 warmed through.
Presentation ideas:
Serve the corn pudding in individual ramekins or in a large serving dish.
Garnishes:
Garnish the corn pudding with chopped fresh herbs, such as parsley or chives.
Pairings:
This corn pudding pairs well with grilled meats, roasted vegetables, and salads.
Suggested side dishes:
Serve the corn pudding with a side of green beans, roasted potatoes, or a simple salad.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk or heavy cream.
- If the pudding is too wet, cook it for a little longer or add a little more cornmeal.
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:
This corn pudding is sweet, creamy, and slightly savory.
Serving suggestions:
Serve the corn pudding as a side dish for a family dinner or a holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A