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Corn Pudding


Corn Pudding was something reserved just for holiday time when I was growing up ~ and that’s pretty much the case today.




There are hundreds of variations of this dish, and this is mine; with cornmeal, no Jiffy mix.  The ingredients are pureed in a food processor until the corn is smashed, turning it into a creamy corn mush. It’s a sort of sweet and savory, egg-custard dish baked to a golden brown ~ almost a soufflé.

This could be made with frozen corn, or even better, fresh corn in the summertime.  It would fit right in at a summer BBQ!

It’s a popular Midwest side dish that I’ve decided we should enjoy more often! 




Corn Pudding

Ingredients:

2 (14 ounce) cans corn, drained
1½ cups whole milk
4 eggs
½ cup cornmeal
1 tablespoon flour
1¼ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons sugar
4 tablespoons butter, melted

Method:

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking dish.
Place drained corn into a food processor and puree until almost smooth.
Add remaining ingredients, and blend well for a minute.
Pour mixture into baking dish.
Bake for 1 hour, or until knife inserted in middle comes out clean.
Serves 8


It’s easy as pie and good too!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 







Comments

  1. The version I used to make was called spoon bread. I think about it frequently and keep meaning to locate the recipe among our 650 pages of recipes in binders. At least they are alphabetized.

    ReplyDelete
  2. I have never had this but it looks delicious.

    ReplyDelete
  3. Pam, I love corn pudding! But, for some reason, we just never think of it... Thanks for the reminder! Have a great Easter weekend... Take Care, Big Daddy Dave

    ReplyDelete
  4. How funny, Pam - I just made a Cheddar Corn Souffle and my Southern husbad said it reminded him of Corn Pudding. I will have to try your recipe as a comparison. It looks great.

    Have a lovely Easter!

    ReplyDelete
  5. Hi Pam!

    I've never tried Corn Pudding but this looks DELICIOUS. I definitely will be trying this sometime soon. Right now Bread Pudding is all the rage in SF, maybe Corn Pudding will be the next big trend?? :)

    ~Chelsea

    ReplyDelete
  6. Interesting dish which I have never heard of. Will give this a try, thanks. Happy Easter. Diane

    ReplyDelete
  7. Mr. Ken would love this!
    I'll need to file this one away.

    M :)

    ReplyDelete
  8. Corn pudding is good anytime--even for breakfast!! I will admit that I've made it with a corn bread mix. My mother, however, made a dish very similar to yours. It was so delicious!! I'm saving your recipe for when fresh corn is here.

    Happy Easter!

    Best,
    Bonnie

    ReplyDelete
  9. This looks good! Would love to give this a try!
    Have a great weekend!

    ReplyDelete
  10. I've had my share of corn bread but I have never made corn pudding. It does look delicious!

    ReplyDelete
  11. You are right, there are a ton of recipes for this picnic treat and I like all styles. From denser ones like your to ones that a almost runny, they all rock in my book.

    ReplyDelete
  12. Hi, I'm Ana from Fooduel.com. It is a site in which users vote recipes
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    ReplyDelete
  13. I used to have a recipe using creamed corn but I haven't been able to find it in my stash. This one might be quite the same because of putting the corn into the processor. I'm with you - I only seem to make this on special occasions... and its so good!

    ReplyDelete
  14. Pam este pudding me recuerda mi infancia también te ha quedado exquisto me encanta,hugs,hugs.

    ReplyDelete
  15. Corn Pudding makes any dinner better! I just love it!

    ReplyDelete
  16. I had an American friend here in Italy who made this pudding for Thanksgiving, it was delicious! I am a new follower from Sicily.

    ReplyDelete

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