Corn Pudding – A Great Southern Side Dish Recipe

January 21, 2023 2:21 pm51 commentsViews: 181

Corn pudding makes a wonderful side dish for meat, fish, poultry, and even pizza, plus adds a colorful addition to the table when served with a green salad or vegetable and a loaf of brown bread.

The Sweetness of Corn

The natural sweetness of corn (enhanced with an extra pinch of sugar) complements salty entrees and bitter vegetables such as broccoli, kale, and spinach. Prepare this low-cost recipe with the following simple instructions and just a few basic ingredients. Corn pudding provides a smooth, rich side dish that cooks in about an hour and a half and perks up nearly any dinner. Not only does the delicious flavor enhance a meal, but also while cooking, the sweet smell of corn fills the house with an appetizing aroma.

Southern Corn Pudding:

Ingredients:

1 can (15-16 ounces) cream style corn
1 large egg (or ¼ cup egg substitute)
2 tablespoons fat free milk
2 tablespoons all-purpose flour
1 teaspoon sugar
1 pat salted butter (margarine can be substituted)
dash of pepper
Substitutions:

If using unsalted butter, add a dash of salt to the mixture. The salt and pepper combine with the sugar for a savory pudding bursting with flavor.

For an even richer, creamier flavor use 2 percent milk or whole milk. Health conscious cooks may want to use the fat free (or skim) milk, cholesterol-free egg substitute, and light butter (such as a butter spread containing canola oil or olive oil).

Whole-wheat flour also may be substituted for the all-purpose flour with only a slight affect on flavor, although whole-wheat flour makes the pudding a slightly darker color and less fluffy. White flour provides the ideal taste and consistency.

Directions:

Preheat oven to 350 degrees F.
Empty the can of cream style corn into a medium-sized mixing bowl.
Crack the egg into a separate small bowl and beat until blended. Add the beaten egg (or liquid egg substitute) into the cream style corn.
Stir corn and egg until thoroughly blended.
Cut butter into small pieces before adding to the mixture. Add milk and stir.
Add remaining ingredients and mix well.
Pour entire mixture into a small, greased casserole dish and bake for about 90 minutes or until top is golden brown and center is firm.
Cool for 5-10 minutes before serving.
Notes About Corn Pudding

It’s important for the consistency of the pudding to use accurate measures of the ingredients and to cook the right amount of time. With perfectly prepared corn pudding, the soft, fluffy mixture spreads out gently on the plate (similar to rice pudding). Overcooked corn pudding will be firm, dry, and chewy. Undercooked corn pudding will be runny and the milk will separate.

This recipe is not recommended for microwave cooking, as it tends to dry out the edges and make a chewy crust.

Serves 4

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