Ingredients with Measurements:
- 4 cups fresh or frozen corn kernels
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Blender or food processor
- Mixing bowls
- Whisk
- Rubber spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
2. In a blender or food processor, blend 2 cups of corn kernels with milk and heavy cream until smooth.
3. In a mixing bowl, whisk together the cornmeal, sugar, baking powder, salt, and nutmeg.
4. Add the melted butter and eggs to the dry ingredients and whisk until well combined.
5. Pour the corn puree into the mixing bowl and stir until evenly combined.
6. Fold in the remaining 2 cups of corn kernels with a rubber spatula.
7. Pour the mixture into the prepared baking dish and cover with aluminum foil.
8. Bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the pudding is set.
9. Let the pudding cool for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 5 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 295
Fat: 14g
Carbohydrates: 38g
Protein: 7g
Sodium: 220mg
Sugar: 18g
Substitutions for ingredients:
- Milk can be substituted with almond milk or soy milk for a dairy-free version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Yellow cornmeal can be substituted with white cornmeal or polenta.
Variations:
- Add diced jalapenos or red bell peppers for a spicy or colorful twist.
- Top with shredded cheddar cheese or crumbled bacon for added flavor.
- Use maple syrup instead of sugar for a sweeter pudding.
- Substitute half of the corn kernels with diced zucchini or yellow squash for a vegetable-packed pudding.
Tips and tricks:
- If using frozen corn, thaw it before blending.
- For a smoother texture, strain the corn puree through a fine-mesh sieve before adding it to the dry ingredients.
- To prevent the pudding from sticking to the foil, lightly grease the underside of the foil before covering the dish.
- Let the pudding cool slightly before serving to allow it to set and thicken.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the pudding with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Presentation ideas:
Serve the pudding in individual ramekins or bowls for a more elegant presentation. Garnish with fresh herbs or chopped scallions.
Garnishes:
- Fresh herbs such as parsley, cilantro, or thyme.
- Chopped scallions or green onions.
- Crumbled bacon or shredded cheese.
Pairings:
- Grilled chicken or steak.
- Roasted vegetables such as carrots or Brussels sprouts.
- A simple green salad with vinaigrette dressing.
Suggested side dishes:
- Garlic bread or dinner rolls.
- Mashed potatoes or sweet potatoes.
- Roasted or steamed asparagus.
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk or cream to the mixture before baking.
- If the pudding is too wet, bake it uncovered for an additional 10-15 minutes until it sets.
Food safety advice:
- Make sure to use fresh or properly stored frozen corn.
- Always wash your hands and cooking utensils before and after handling raw ingredients.
- Store leftover pudding in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Sweet corn pudding is a traditional Southern dish that dates back to the early 19th century. It was originally made with fresh corn and milk and was often served as a side dish with roasted meats or fried chicken.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve warm as a side dish or as a dessert topped with whipped cream or vanilla ice cream.
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
Taste: Sweet, Creamy, Buttery, Corn, Corn-Flavored