What To Know
- Whether you’re serving it as a side dish or a main course, corn pudding is sure to be a hit.
- When you’re ready to serve, reheat the pudding in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.
- When you’re ready to serve, thaw the pudding overnight in the refrigerator and reheat it in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.
Corn pudding is a classic Southern comfort food that’s easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a creamy, flavorful dish that’s perfect for any occasion.
Ingredients
- 1 (12-ounce) can of cream-style corn
- 1 (15-ounce) can of whole kernel corn, drained
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 cup melted butter
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cream-style corn, whole kernel corn, milk, sugar, flour, salt, baking powder, and black pepper. Stir until well combined.
3. Pour the batter into the prepared baking dish.
4. In a small bowl, combine the melted butter and sugar. Stir until well combined.
5. Spread the butter mixture over the batter.
6. Bake for 30-35 minutes, or until the pudding is set and the top is golden brown.
7. Let cool for a few minutes before serving.
Tips
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of cayenne pepper to the batter for a little spice.
- Top the pudding with grated Parmesan cheese or crumbled bacon before serving.
Variations
- Add 1 cup of shredded cheddar cheese to the batter for a cheesy corn pudding.
- Stir in 1/2 cup of chopped green bell pepper and 1/2 cup of chopped onion to the batter for a vegetable corn pudding.
- Add 1 cup of cooked chicken or sausage to the batter for a meaty corn pudding.
Serving Suggestions
- Serve corn pudding as a side dish with fried chicken, barbecue, or pork chops.
- Top corn pudding with a dollop of sour cream or salsa.
- Serve corn pudding with a side of cornbread or biscuits.
The Sweet and Savory Sides of Corn Pudding
Corn pudding is a versatile dish that can be served as a sweet or savory side. The basic recipe is simple and delicious, but it’s also easy to customize to your taste. Whether you like it cheesy, spicy, or veggie-packed, there’s a corn pudding variation that’s sure to please everyone.
Corn Pudding: A Southern Staple
Corn pudding is a staple of Southern cuisine, and it’s easy to see why. It’s creamy, flavorful, and easy to make. Whether you’re serving it as a side dish or a main course, corn pudding is sure to be a hit.
Top Questions Asked
Q: Can I make corn pudding ahead of time?
A: Yes, you can make corn pudding up to 24 hours ahead of time. Simply cover the pudding and refrigerate it. When you’re ready to serve, reheat the pudding in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.
Q: Can I freeze corn pudding?
A: Yes, you can freeze corn pudding for up to 2 months. Simply cover the pudding tightly and freeze it. When you’re ready to serve, thaw the pudding overnight in the refrigerator and reheat it in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.
Q: Can I use fresh corn in corn pudding?
A: Yes, you can use fresh corn in corn pudding. Simply cut the corn kernels off the cob and use them in place of the canned corn. You may need to add a little extra milk or cream to the batter if you’re using fresh corn.
