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Grandma's corn pudding is comfort food at its best! This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table.
Corn Pudding Recipe Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and either potato starch and brown rice flour (for a gluten free pudding) or all purpose flour. These dry ingredients are added to a mixture of eggs, butter and canned cream corn.
With 10 minutes of prep and 3 simple steps, this delectable homemade corn pudding is as easy as can be. This creamy corn pudding is classic comfort food just like grandma used to make. Sweet and custard-like, it pairs perfectly with BBQ, chicken wings, turkey, glazed ham, and more.
In my humble opinion, the best corn pudding versions have a heavy texture, a moist silky bite, a rustic corn flavor, and kernels of corn speckled throughout. There should be a perfect savory-sweet balance, with a buttery aftertaste.
Preheat oven to 350°. Grease a 10x15" baking dish. Blend the corn and flour together, and set aside. Whisk together the milk and eggs in a large mixing bowl. Beat in the butter, sugar, salt and vanilla. Stir in the corn mixture. Pour the custard into the prepared pan. until the pudding is set and golden. Cut into squares and serve at once.
Corn pudding is a Southern dish that goes well with ham or barbecue, not just turkey. Corn pudding is best, I think, when it’s warm rather than hot. Its texture and flavors are more cohesive after a rest.
Traditional corn pudding is made with cornmeal or cornbread mix, corn kernels and creamed corn. It's thick, custard-y and a little bit sweet. This sweetheart of a side is delicious, rich and perfect on a weeknight table or as part of a holiday spread.