Corn Pudding

Introduction

Corn Pudding is a delectable side dish that combines the sweet and savory flavors of corn with a creamy, cornbread texture. Perfect for holiday meals or family dinners, this dish offers a comforting and satisfying addition to any table.

Ingredients

• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn
• 1/2 cup butter, melted
• 1 cup sour cream
• 2 large eggs
• 1 (8.5 oz) box Jiffy cornbread mix
• 1/4 cup sugar (optional, for a sweeter pudding)
• Salt and pepper to taste

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or an 8×8-inch dish if you prefer a thicker pudding.
2. Mix the Ingredients: In a large bowl, whisk together the eggs, melted butter, and sour cream until smooth. Stir in the whole kernel corn, creamed corn, Jiffy cornbread mix, and sugar if using. Season with salt and pepper to taste.
3. Combine and Pour: Mix everything until well combined, then pour the mixture into the prepared baking dish.
4. Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
5. Serve: Allow the corn pudding to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 60 minutes

Variations

• Sweet Corn Pudding: Increase the sugar to 1/2 cup for a sweeter version.
• Add-Ins: Incorporate cooked bacon, cheese, or chopped jalapeños for added flavor.
• Healthy Version: Use low-fat sour cream and butter substitutes for a lighter option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or oven. If using the oven, cover with foil and bake at 350°F (175°C) until heated through, about 20 minutes.

10 FAQs

1. Can I use frozen corn instead of canned?
   • Yes, you can use frozen corn. Make sure to thaw and drain it well before adding it to the mixture.
2. Can I prepare this dish in advance?
   • Yes, you can prepare it a day ahead. Refrigerate it before baking. Just add a few extra minutes to the baking time if starting from cold.
3. Can I make this recipe without the Jiffy cornbread mix?
   • You can, but the texture will be different. You might need to adjust the flour and baking powder if using a homemade cornbread mix.
4. Is it possible to freeze corn pudding?
   • Yes, you can freeze it. Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
5. Can I substitute the sour cream?
   • Yes, you can use plain Greek yogurt or heavy cream as a substitute.
6. How do I know when the corn pudding is done?
   • The top should be golden brown, and a toothpick inserted into the center should come out clean.
7. Can I add cheese to the corn pudding?
   • Yes, you can mix in shredded cheese like cheddar or mozzarella for extra flavor.
8. What type of corn is best to use?
   • Both whole kernel corn and creamed corn work well in this recipe.
9. How do I make this dish spicier?
   • Add some chopped jalapeños or red pepper flakes for a spicy kick.
10. Can I use light butter or margarine?
    • Yes, light butter or margarine can be used as a substitute for regular butter.

Conclusion

Corn Pudding is a versatile and comforting dish that complements a variety of main courses. With its creamy texture and sweet-savory flavor, it’s sure to be a hit at your next family meal or holiday gathering. Enjoy this easy-to-make side dish that’s both satisfying and delicious!

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