Corn pudding casserole

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Corn pudding is loved by all my family. I grew up eating my mother's corn pudding for each holiday and many Sunday dinners in between.

It is known that my brothers and I secretly took the leftover corn casserole from my mother's house and I will even admit that “accidentally” I brought home the part of my sister's leftovers (along with mine) once.

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you have never tried it before, or if some years have passed, I know that you will be as satisfied with this dish as I am.

Corn pudding

Corn pudding is especially popular in the southern United States. It has been widely consumed throughout the United States not only because it is delicious but because it is so easy and inexpensive (or "pudding corn" as it is sometimes called in the South)!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a tasty pastry cream and a bowl of hot corn cream.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans and boiled potatoes.

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Corn pudding casserole

My mother's classic recipe includes a box of cornbread mix, just like almost every other corn casserole recipe I've seen. I started playing around with the recipe, determined to create a version that didn't require that boxed mix.

Jiffy Corn Pudding Casserole

This simple garnish is rich, creamy, delicious from the sweet corn that is unforgettable. My children begged for seconds and happily they would have eaten even more.

Although I didn't get the prepackaged box of Jiffy Cornbread Mix, this corn pudding tasted just as good as my mother's. In fact, to be honest, I think it tastes even better.

If you haven't tried it before, you might shrink at the thought of combining corn with anything and then calling it pudding, but I'm telling you, it works. No person who has served this has failed to love her.

Corn Pudding Recipe

Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and 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 corn cream. Sour cream provides even more moisture, while sugar brings sweetness to this dish. After spreading everything in the pan, the entire pudding is baked for less than an hour.

This garnish feels special enough to serve at Thanksgiving dinner, but it's also a welcome sight any day of the year. We eat it as a garnish often and I also love leftovers for breakfast, lunch, or a snack.

You can cut the finished pudding into squares and serve it as cornbread or filled scoops in bowls. However, if you choose to serve it, be prepared for many compliments!

This is a comforting and satisfying dish that never stops smiling. I can't wait for you to try this recipe and let me know how you like it!

Corn Side Dishes

It is no secret how much we love corn and these corn side dishes are some of our favorites. If you like creamy corn, you should definitely try Rudy's slow cooker corn next time you're in the mood. Another Corn Cream Recipe I have set my sights on this homemade Crunchy Creamy Sweet Corn Cream Bacon.

If you're looking for more unique ways to cook and serve corn, try the Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip, and Jalapeno Corn Coleslaw for fun new dishes.

Homemade corn pudding

  1. Preheat oven to 350 degrees. Grease 9 × 13 baking sheet and set aside.

  2. Beat the eggs and sugar and then add the sour cream, corn cream and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.

  3. Pour into the prepared skillet and bake for 45-55 minutes, depending on your skillet. When the pudding is golden and slightly firm to the touch, it's done.

  4. Let cool at least ten minutes before serving. Scoop or cut into squares to serve.

Can you freeze corn pudding?

Yes! You can freeze the corn pudding. Let it cool completely and then cover it well before freezing it. Individual portions can also be sliced ​​and frozen separately.

Do you eat hot or cold corn pudding?

Corn pudding is generally served hot, however I can't resist leftovers directly from the fridge.

Can corn pudding be reheated?

You gamble! Simply place a serving on a plate and microwave until warm. Alternatively, the entire saucepan can be frozen, thawed, and then reheated (covered with aluminum foil) in the oven at 300 ° F.

Corn pudding {traditional and gluten-free recipes}

The creamy corn is blended into a custard-shaped cornbread to make this classic American garnish.

American kitchen

Preparation time: 10 minutes.

Cook time: 50 minutes.

Total time: 1 hour

Servings: 12 servings

Calories: 212kcal

Ingredients

  • 4 eggs
  • 1/2 cup of sugar
  • 1/2 cup sour cream
  • 2 15-ounce cans of cream of corn
  • 4 tablespoons butter, melted and slightly cooled
  • 1/2 cup plus 2 tablespoons all-purpose flour *
  • 6 tablespoons of cornmeal
  • 2 teaspoons of baking powder
  • 1/4 teaspoon kosher salt

* Gluten-free alternative

  • 1/2 cup brown rice flour *
  • 2 tablespoons of potato starch *

Instructions

  • Preheat oven to 350 degrees. Grease a 9 × 13 baking pan and set aside.

  • Beat the eggs and sugar and then add the sour cream, corn cream and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.

  • Pour into the prepared skillet and bake for 45-55 minutes, depending on your skillet. When the pudding is golden and slightly firm to the touch, it's done.

  • Let cool at least ten minutes before serving. Scoop or cut into squares to serve. Enjoy!

Nutrition

Calories: 212kcal | Carbohydrates: 33 g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 313 mg | Potassium: 223 mg | Fiber: 2g | Sugar: 11g | Vitamin A: 308 IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1 mg

Casserole corn pudding

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