How to Make Corn Pudding
There is nothing more satisfying than a bowl full of sweet, creamy corn pudding made from scratch. Corn pudding goes great if it's served alongside of sausage, ham, roasted turkey, beans, and/or cooked broccoli. A favorite for breakfast, lunch, or dinner, it's a savory treat that everyone will devour right away at any meal.
- Makes: Each recipe makes 8-12 servings
Classic Corn Pudding
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Preheat the oven to 400° Fahrenheit (204° Celsius).
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Grease a 3-quart baking dish with non-sticking cooking spray.
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Add the cans of corn and eggs into a large bowl. Whisk well until fully combined.
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In a separate small bowl, combine the dry ingredients. Fully whisk the sugar, seasoned salt, cornstarch, seasoned salt, and minced onion.
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Pour the dry ingredients into the wet ingredients. Combine well until the ingredients are fully incorporated.
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Fold in the milk and butter and mix once more.
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Bake the corn pudding for about an hour. To keep the entire corn pudding golden brown, stir it once or twice with a spoon while it's baking. The corn pudding is ready to be removed when the sides are golden brown, but the pudding itself is still soft.
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Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or bacon bits, if desired. Enjoy!
Easy Corn Pudding
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Preheat the oven to 325° Fahrenheit (165° Celsius).
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Grease a 3-quart baking dish with non-sticking cooking spray.
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In a medium-sized bowl, cream the butter and sugar for about 2 minutes. Mix well with an electric mixer until the mixture is light and fluffy.
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Crack in the eggs, adding them one at a time. Beat once more until fully combined.
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Pour in the sour cream and cornbread mix. Blend well until fully mixed.
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Fold in the milk and corn into the batter. Blend one last time, making sure the ingredients are fully incorporated.
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Bake the corn pudding for about 45-50 minutes. The top of the corn pudding should resemble a golden brown color and fully set when it's ready to be removed from the heat.
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Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or bacon bits, if desired. Enjoy!
Slow-Cooker Corn Pudding
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Grease a 3 or 4 quart slow-cooker with non-stick cooking spray. Be sure to spray all the corners and inside areas of the slow-cooker to prevent food from sticking onto it.
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Pour both cans of corn, the sour cream, and butter into the slow-cooker.
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Add the cornbread mix and bacon bits. Stir well with a wooden spoon until fully incorporated together.
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Cook the corn pudding on low heat for about 4-5 hours. Be sure the slow-cooker is covered while the pudding cooks. When the corn pudding begins to thicken it up, it is ready to be removed.
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Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or extra bacon bits, if desired. Enjoy!
Ingredients
Classic Corn Pudding
- 1 (12-ounce) can whole kernel corn, drained
- 2 (17-ounce) cans cream-style corn
- 5 eggs, lightly beaten
- ½ cup (120 ml) white sugar
- 4 tablespoons (60 ml) cornstarch
- 1½ teaspoon (5.3 ml) seasoned salt
- ½ teaspoon (3 ml) dry mustard
- 1 teaspoon (5 ml) dried minced onion
- ½ cup (120 ml) milk
- ½ cup (120 ml) melted butter or margarine
Easy Corn Pudding
- ½ cup (120 ml) butter, softened
- ½ cup (120 ml) white sugar
- 2 eggs, lightly beaten
- 1 cup (8 ounces) sour cream
- 1 package (8½ ounces) corn bread mix
- ½ cup (120 ml) milk
- 1 can (15¼ ounces) whole kernel corn, drained
- 1 can (14¾ ounces) cream-style corn
Slow-Cooker Corn Pudding
- 2 cans (11 ounces each) whole kernel corn
- 2 packages (8½ ounces each) corn bread mix
- 1 can (14¾ ounces) cream-style corn
- 1 cup (8 ounces) sour cream
- ½ cup butter (120 ml), melted
- 3 bacon strips, cooked and crumbled into bits
Tips
- Bacon can be added or omitted into the corn pudding. It adds flavor and causes it to taste more delicious.
- For less sweetness to the corn pudding, omit out the sugar.
- You can bring in a twist to the corn pudding by making it Tex-Mex style. Sprinkle diced green chilies and shredded Monterey Jack cheese over the corn pudding and bake until the cheese melts.
- Any type of milk can be used to make the corn pudding. Consider using skim milk, whole milk, almond milk, etc.
Warnings
- Avoid over-cooking the corn pudding. Cooking it for too long will end up leaving it hard and dry.
Things You'll Need
Methods 1 and 2
- Oven
- Mixing bowls
- Mixing utensil
- 3-quart baking dish
- Non-stick cooking spray
- Serving plate
Method 3
- Slow-cooker with lid
- Non-stick cooking spray
- Wooden spoon
- Serving plate
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