Creamy Corn Pudding Recipe: A Delightful Twist on a Classic Dish

Introduction to Creamy Corn Pudding

Corn pudding is a beloved traditional dish that offers comfort in every spoonful. This recipe, however, takes it a step further by introducing a creamy, rich twist to the classic. With a few modifications, we transform the dish into something that's not just comforting but downright luxurious.

Ingredients

To prepare this decadent version of corn pudding, you will need the following:

• 4 cups of fresh or canned whole kernel corn, drained
• 3 cups of heavy cream
• 5 large eggs
• 2 tablespoons of granulated sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of all-purpose flour
• 2 tablespoons of melted butter
• 1 cup of shredded cheddar cheese (optional, for an extra touch of indulgence)

🍽 Note: For an extra creaminess, consider using a mix of heavy cream and half-and-half.

Step-by-Step Cooking Guide

Preheat Your Oven

Begin by preheating your oven to 350°F (175°C).

Prepare the Corn Mixture

If you are using fresh corn, you'll need to cut the kernels from the cob. If you're using canned corn, drain well to remove excess moisture.

In a blender or food processor, puree half of the corn until smooth. This will give your pudding a silky base. Mix the pureed corn with the remaining whole kernels.

Mix the Eggs and Cream

In a large mixing bowl, whisk together the eggs, heavy cream, sugar, salt, and pepper until well combined. Sift the flour into the egg mixture to avoid lumps, then mix gently.

Combine Ingredients

Add the corn mixture to the egg and cream blend. If you're opting for cheese, fold it in now. Stir in the melted butter last to ensure everything is well distributed.

Prepare the Baking Dish

Grease a 9x13 inch baking dish or an equivalent size casserole dish with butter or non-stick spray. Pour the corn pudding mixture into the dish.

Bake the Pudding

Bake in the preheated oven for 45-55 minutes. You're looking for the edges to be set with a slight jiggle in the middle, indicating it's cooked through but still creamy.

Check for Doneness

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your pudding is ready.

Let It Set

Allow the pudding to cool slightly, which will also help it set up. This wait time enhances the pudding's texture, making it firmer yet creamy.

Serve Warm

Serve the creamy corn pudding warm. It makes for a perfect side dish or a luxurious main course when paired with simple proteins like grilled chicken or fish.

Variations and Add-Ins

• Cheese: Besides cheddar, try pepper jack for a spicy twist or Parmesan for a more sophisticated flavor.
• Herbs: Fresh herbs like thyme, rosemary, or chives can add aromatic notes.
• Bacon: Crisp, crumbled bacon can be mixed in or sprinkled on top before baking for added depth of flavor.
• Southern Twist: Include diced jalapeños or green chilies for a southern-style corn pudding.

Tips for the Perfect Pudding

• Use fresh corn when available for the best taste and texture.
• Don't overbake; a slightly undercooked center ensures creaminess.
• Let it rest before serving to allow the custard to fully set.

🥄 Note: Corn pudding can be made in advance. Cover it with foil and reheat in the oven at 300°F (150°C) for about 20 minutes or until warmed through.

Summary and Final Thoughts

The creamy corn pudding we've explored here redefines this age-old dish with its rich, indulgent texture. It's simple yet elegant, offering comfort food with a touch of sophistication. The blend of pureed and whole corn kernels, the luxurious cream, and the optional cheese elevate this dish from traditional to extraordinary. Whether you're serving it at a family dinner or for a special occasion, this pudding will surely become a new favorite, offering warmth and comfort in every bite.

Can I use frozen corn instead of fresh or canned?

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Yes, frozen corn can be a convenient substitute. Just make sure to thaw and drain it before using to remove excess water which could affect the texture of your pudding.

Is there a vegan version of this recipe?

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Absolutely! Substitute heavy cream with coconut cream or cashew cream, use flax or chia seed “eggs” for the binding, and ensure the butter used is plant-based or olive oil.

How long will corn pudding last in the fridge?

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Corn pudding can be refrigerated for 3-4 days. Make sure it’s well covered to prevent it from absorbing odors from other foods.