Ingredients with Measurements:
- 2 cups of corn kernels
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 cup of yellow cornmeal
- 1/4 cup of sugar
- 2 tablespoons of unsalted butter
- 2 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Mixing bowl
- Whisk
- 9-inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the corn kernels, milk, heavy cream, cornmeal, sugar, unsalted butter, eggs, baking powder, salt, and black pepper.
3. Pour the mixture into a 9-inch baking dish.
4. Cover the dish with aluminum foil.
5. Bake the corn pudding for 45 minutes.
6. Remove the aluminum foil and bake for an additional 15 minutes, or until the top is golden brown.
7. Let the corn pudding cool for 10 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 287
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 98mg
- Sodium: 307mg
- Total carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 14g
- Protein: 7g
Substitutions for ingredients:
- You can use frozen corn instead of fresh corn kernels.
- You can use half-and-half instead of heavy cream.
- You can use white cornmeal instead of yellow cornmeal.
- You can use honey instead of sugar.
Variations:
- You can add chopped jalapeño peppers for a spicy twist.
- You can add shredded cheddar cheese for a cheesy flavor.
- You can add diced ham for a meaty addition.
Tips and tricks:
- Make sure to cover the baking dish with aluminum foil to prevent the top from burning.
- You can use a blender or food processor to puree the corn kernels for a smoother texture.
- You can double the recipe to make a larger batch.
Storage instructions:
- Store the 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 an elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Fried chicken
- BBQ ribs
- Collard greens
Suggested side dishes:
- Baked sweet potatoes
- Green beans
- Mac and cheese
Troubleshooting advice:
- If the corn pudding is too dry, add more milk or cream.
- If the corn pudding is too wet, add more cornmeal.
Food safety advice:
- Make sure to cook the corn pudding to an internal temperature of 160°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, creamy, and savory
Serving suggestions:
- Serve the corn pudding as a side dish for a Southern-style meal.
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