Corn Pudding Recipe Using Corn Bread
Corn is native exclusively to the Americas, so it is no surprise that corn is the largest crop in the United States, and that corn dishes are so popular here. In fact, corn pudding has roots in Native American cuisine. Corn pudding (and other corn dishes, for that matter) were especially prominent in the south and in Southern Appalachia. Up until recently, in fact, at all three meals mountain people ate corn in some manner.
"Stewed corn and creamed corn were frequently taken a step further in the cooking of fresh corn pudding. Throughout the Appalachian and Blue Ridge country, people enjoyed eating what many called 'a big bait' of corn pudding to celebrate the arrival of summer."
Corn pudding is a delicious dish to serve in the colder months as a side to dinner or lunch. This corn pudding is a little closer to the consistency of a quiche than traditional "pudding," and it is more bread-like than many corn pudding recipes because it includes pre-made Southern cornbread. This is a great way to use up any leftover cornbread you have when it starts going stale.
Corn Pudding Recipe
serves six as a side
- 3 pieces of stale southern style cornbread (see recipes below) *
- 2 fifteen-ounce cans of sweet corn
- 3 eggs
- 1/2 cup sugar **
- 3/4 cup milk
- 1 stick butter, melted
- 2 green chilies, cored and chopped
* You can use this recipe for Southern style cornbread.
** The sweeter the corn, the less sugar you need to use
1). Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2). Wash and core your green chilies. Chop them finely.
3). Melt the butter in a medium-sized bowl. Beat the eggs and mix them and the milk into the butter. Set aside.
4). In another bowl, crumble your corn bread into small pieces. Stir in the corn, chilies, and sugar, mixing well. Then pour the milk, butter, and egg mixture over it and mix them as well. Once it's mixed, grease a casserole dish and pour the mixture into it.
5). Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 55 minutes (check it earlier if you are using a different-sized pan), until golden brown on top and cooked through (test with a fork--if nothing sticks to it, it is done).
More by this Author
Fajitas are traditionally prepared with beef, but if you would like a healthier version with less fat, this chicken fajita version of the traditional dish is for you.
This simple spinach quiche makes a filling and flavorful meal. When we have eggs to use up, quiche is one of our favorite solutions.
Cooked incorrectly, tofu can turn out slimy and flavorless. My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed.