![]() ![]() Heavy Cream will give the pudding that wonderful custardy texture.It may be a matter of personal preference, but corn pudding for me shouldn't be runny, it should be more fluffy. Milk I don't use too much milk or the corn pudding will be runny.I find ⅓ cup of sugar is the right amount. Sugar Corn pudding is supposed to be sweet, like cornbread, but not overly sweet since it's meant to be paired with a savory main course.Eggs The eggs give the corn pudding a nice fluffy texture, I find 4 eggs is perfect, any more and the casserole gets too eggy.If fresh corn is in season, then by all means use fresh! Frozen Corn I love to use frozen corn in this recipe because I think the flavor is better than canned.If you are looking for something closer to cornbread try my Cornbread Sausage Stuffing Recipe, another great side dish recipe for Thanksgiving.įrozen corn will provide the best flavor over canned corn.Personally, I find the addition of cornmeal makes the corn pudding too grainy, so I use flour, and add my own baking powder and salt, for a smoother more delicate texture. However, to add to the confusion, a lot of recipes for corn pudding also include a box of Jiffy Cornbread Mix, which is used in place of the flour, baking powder, and salt.Cornbread is much denser and bread-like, whereas corn pudding is much lighter like a souffle, more like a corn souffle.Corn pudding isn't the same as cornbread.The best part about this recipe is its light fluffy texture It's also super simple to put together! Most of it just gets whirled up in a blender!.The best part is that it's starchy, without being too heavy thanks to its fluffy texture. It's a fantastic Thanksgiving recipe if you are looking for another starchy side dish.It is made with a base of corn, eggs, and heavy cream which results in a cross between a corn souffle in texture and cornbread in flavor.Corn pudding is a delicious, custardy side dish, popular in the Southern part of the United States.The result is a fluffy, decadent corn pudding that will be the hit at your next family gathering! Corn pudding is a low-fuss side dish. I use frozen corn for the best flavor, and the batter can be whipped up the day before and baked the following day. Step 6: Serve hot, directly out of the oven.This Easy Corn Pudding Casserole is a fantastic Holiday side dish! Made without creamed corn, and without Jiffy Cornbread mix, it is as easy as it is delicious! Step 5: Remove from oven, sprinkle some grated cheese on the top and cook for an additional 10 minutes. Step 4: Bake in a 350-degree oven for 45 minutes. Step 3: Pour the corn casserole mixture into an oven-safe pan that has been sprayed with non-stick spray. Step 2: Gently fold the ingredients together with a spoon until just combined. Step 1: Add the Jiffy Corn Bread Mix, the Creamed Corn, the corn (drain the water first), the sour cream, and the melted butter to a bowl. ![]() Cheese: We like to use Cheddar Cheese but you can use your favorite cheese like a Monterey Jack Cheese, a Mexican Cheese, Swiss Cheese, a Colby Jack Cheese or even a Gruyère Cheese would taste great.Ĭheck out our printable recipe at the bottom of this post for the specific ingredient amounts and the full directions on how to make this delicious Corn Casserole Recipe.You will need to melt the butter before adding it to the batter. ![]()
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