You can also freeze it for up to two months. Just assemble the mixture ahead of time and refrigerate for 3-4 days. Since you can serve corn pudding either hot or cold, you can either make it on the day of your party or a few days in advance. Spice it up by adding some jalapenos and pepper jack cheese.Give the dish a smoky flavor by topping it with crunchy bacon bits.Want to add some Tex-Mex flair to the dish? Add some green chili and loads of shredded cheese to the mixture before popping it in the oven.If you want a more savory corn pudding, easy – just skip on the sugar!.Whatever you use, do not forget to grease it with cooking spray. You can use either a 2-quart casserole dish, a glass baking dish, or an aluminum pan to bake the dish in.If you want to cut back on the cholesterol, use a liquid egg substitute instead of five eggs.If you’re serving a large crowd, you can double the ingredients to make more, but bake it in two separate dishes to make sure it cooks all the way through.If you want your corn pudding to contain a little less liquid, drain the liquid out of the canned kernel corn.Here’s a neat trick to incorporate cornstarch easily into the dish: combine it with cold milk, whisk the lumps away, and then add it to the mixture.You can also use frozen corn instead of canned corn, but add a teaspoon of salt to the mixture.No cornstarch? No problem! You can use half a cup of flour instead.Pop it in the oven for one hour at 400 Degrees Fahrenheit.Īnd there you have it, a rich and creamy holiday dish that your guests will devour in a matter of minutes.Pour mixture into a greased casserole dish.Add the cornstarch and whisk until fully incorporated.But in reality, the recipe is so simple, even the kids can help make it! Here’s how: This creamy corn pudding is so good, people will think you’re an expert cook who knows your way around the kitchen. Canned cream-style corn – The “secret” ingredient that makes this recipe so deliciously creamy.Canned whole kernel corn – You can also use fresh or frozen corn if you prefer.Cornstarch – It’s the thickening agent that will give the dish that custard-like texture.Milk – You can use either whole, 1%, or 2% milk.White sugar – This recipe calls for a quarter cup, but if you don’t want the dish to be too sweet, feel free to use less.Melted butter – Gives the dish that rich flavor.Room temperature eggs will make the dish light and fluffy. Eggs – Take them out of the fridge at least 30 minutes before making the dish.Many of them are probably already in your kitchen! This recipe is made with just 7 simple ingredients. Because it uses five eggs and cornstarch, it’s more like a custard than a casserole. Some people confuse it with corn casserole, but it’s slightly different as it’s much smoother and creamier. Serve this at your next get-together and don’t be surprised when people beg you for the recipe! What is Corn Pudding?Ĭorn pudding is a classic Southern dish primarily made of, as you may have guessed, corn. It’s so creamy and addictive, no one can say no to it. It’s slightly crispy on the outside and light & fluffy on the inside.
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