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Cornbread, Cornmeal, Corn Pudding And More

Updated on March 23, 2012
Corn Bread baked in an iron skillet.
Corn Bread baked in an iron skillet.

Delicious Corn Pudding

Corn Pudding is a baked custard like Southern dish that consists of corn kernels, eggs, milk, and sugar.

1. One Fourth Cup Of White Granulated Sugar.

2. Three Tablespoons All Purpose Flour.

3. Two Teaspoons Baking Powder.

4. One And One Half Teaspoons Salt.

5. Six Large Eggs.

6. Two Cups Whipping Cream.

7. One Half Cup Butter Melted.

8. Six Cups Fresh Sweet Corn.

Combine your first four ingredients.

Whisk together your eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth and then stir in the corn. Pour mixture into a greased 13" X 9" baking pan. Bake at 350 degrees for 45 minutes or until golden brown and set. Let it stand for at least 15 minutes before you serve it.

If you don't have fresh corn you can use whole kernel frozen corn.

Corn Relish

Corn Relish is a colorful and tangy combination of corn and other vegetables such as red and green bell peppers and onions. The vinegar based mixture is usually tempered with sugar, making the relish sweet and sour. Corn relish is a popular Southern accompaniment with meats, poultry, beans, and other main dishes.

1. Four Ears Fresh Sweet Corn.

2. Two Large Tomatoes Peeled And Chopped.

3. Three Green Onions Diced.

4. Two Tablespoons Lemon Juice.

5. One Tablespoon Olive Oil.

6. One Teaspoon Ground Sea Salt.

7. One Teaspoon Black Pepper.

8. One Large Heaping Tablespoon Red Bell Pepper Chopped Fine.

9. One Teaspoon Garlic Powder.

10. One Teaspoon Hot Sauce.

Cook your corn in salted boiling water and then cut the kernels from the cob. Stir together all the ingredients and put into a plastic container with a lid. Put into the refrigerator for at least three days to allow the flavors to come together and blend. This is one of the best corn relishes you will ever eat. I just simply love this relish with pinto beans. But its so good you could eat it by its self.

Old Fashioned Spoon Bread

Spoon Bread is a pudding made from cornmeal, eggs, butter, and milk and sometimes it is enlivened with baking powder and a dash of sugar baked in a casserole dish and served as a side dish.

1. One Quart Of Whole Milk.

2. One Cup White Cornmeal.

3. One Fourth Cup Butter.

4. Four Large Eggs Beaten.

5. One Fourth Cup Sugar.

6. Two Teaspoons Ground Sea Salt.

Heat the milk in a small saucepan over low heat 10 to 12 minutes or until almost boiling and stir in the cornmeal. Cook over low heat, stirring occasionally five minutes or until thickened. Stir in the butter. Remove from the heat and beat with a wooden spoon for one minute.

Stir one fourth of the hot mixture into eggs. Add back to the hot mixture and add the rest of the ingredients and stir it all together. Pour into a greased 2 quart casserole dish and bake your spoonbread for one hour at 350 degrees. Dip out and serve.


Cornbread carries a loyal following in the south. Its crispy crust and slightly gritty texture make it a popular staple all by its self or covered with chili or smothered in butter and honey. It's also a must for soaking up pot likker from greens and peas. And a well seasoned cast iron skillet for making cornbread is a must in a southern kitchen.

Skillet Cornbread Recipe

1. Two Teaspoons Bacon Drippings.

2. One Large Egg.

3. Two Cups Buttermilk.

4. One And One Half Cups White Cornmeal.

5. One Teaspoon Baking Powder.

6. One Teaspoon Baking Soda.

7. One Teaspoon Salt.

You want to start by coating the bottoms and sides of a 10 inch cast iron skillet with drippings. Heat your skillet in a 450 degree oven.

Stir together your eggs and buttermilk. Add corn meal, stirring well. Stir in baking powder, soda, and salt. Pour batter into hot skillet. Bake at 450 degrees for 15 minutes or until browned. It really doesn't matter if you use white or yellow corn meal to make cornbread. The white just has a milder flavor.

Keep in mind that cornbread batter should be fairly thin and pourable. If it seems to thick, add a little more liquid. Heating your skillet before you pour your cornbread in gives it a real tasty crispy exterior.

Helpful Tip, Cornbread Croutons

You can make cornbread croutons out of left over cornbread. Just let the leftover cornbread air dry and then cut it into small cubes. Now cut the cornbread up into small cubes and bake at 350 degrees for 30 minutes or until they are well toasted. You'll find that cornbread croutons are wonderful in salads.

Do you know the differences between plain corn meal, self-rising corn meal, and corn meal mix?

Plain corn meal has no additives. Self-rising cornmeal has leavening agents and salt blended in the correct proportions to make sure the baked goods rise properly. Cornmeal mix is self-rising cornmeal plus flour added to lighten baked goods. Only liquid and sometimes eggs are added to prepare cornbread batter from mixes.


Dried, ground corn kernels is what makes up cornmeal. Cornmeal can be yellow, white, or blue depending on the type of corn used to make the cornmeal. When it is ground the old fashioned way between two large rocks, the cornmeal is labeled either water ground or stone ground. But be aware that this type of cornmeal retains some of the germ and hull of the corn, which shortens its shelf life.

You can store your cornmeal in an airtight container in a cool dry place up to six months or in the refrigerator or freezer for a year. If you've never had blue cornmeal you should buy some and give it a try. I like to serve cornbread made from blue cornmeal with my chili. I take the blue cornmeal and make it in a corn stick pan which is a cast-iron pan with decorative depressions that makes the pieces of cornbread look like ears of corn.

How To Care For Cast-Iron Cookware

You should always wash your cast-iron cookware clean and then take some vegetable oil once the cook ware is dry and rub the inside of the pan or corn stick pan with the vegetable oil coating the inside. Then put in a preheated 400 degree oven and turn the oven off. When cool the cast-iron cook ware is ready to be put away.

Here is a cake of skillet cornbread made with blue cornmeal.
Here is a cake of skillet cornbread made with blue cornmeal.

Corn And Crab Fritters

I love crab and I love cornbread so I thought why not put the two together and see what we can come up with. Here your going to end up with some of the most delicious corn and crab fritters that you have ever tasted.

1. Three Tablespoons Butter.

2. One And A Half Cup Of Whole Kernel Corn.

3. One Third Cup Chopped Red Bell Pepper.

4. Three Green Onions Diced Fine.

5. One Cup Yellow Corn Meal.

6. One Half Cup All Purpose Flour.

7. One Teaspoon Baking Powder.

8. One Teaspoon Baking Soda.

9. One Teaspoon Salt.

10. One Teaspoon Black Pepper.

11. Two Large Eggs Beaten.

12. One Cup Ricotta Cheese.

13. One Half Cup Buttermilk.

14. One Tablespoon Lime Juice.

15. One Pound Fresh Lump Crabmeat.

Melt butter in a large skillet add your vegetables and sauté.

Combine the cornmeal and the next five ingredients in a large bowl.

Combine eggs and next three ingredients. Now stir into the cornmeal mixture. Stir in vegetables. Drain your crab and check it for bits of shell and fold it into the mixture.

Shape one fourth cup of the mixture into a patty. Repeat with the remaining mixture.

Pour oil into a skillet and heat. Fry your patties two to three minutes on each side. You should end up with 20 fritters.

Delicious Sauce For Your Fritters.

1. One Cup Mayonnaise.

2. One Fourth Cup Creole Mustard.

3. One Fourth Cup Chopped Sweet Pickles.

4. Two Teaspoons Seafood Seasoning.

5. Two Teaspoons Worcestershire Sauce.

6. Two Teaspoons Ground Horseradish.

7. Two Teaspoons Anchovy Paste.

8. One Teaspoon Paprika.

9. One Teaspoon Minced Fresh Parsley.

Add your ingredients to a blender and blend together very well. Pour out into a plastic container with lid and refrigerate overnight before using. This is delicious with almost any kind of seafood.

More Corn Recipes And How To Grow Corn

Click Here For More Corn Recipes And How To Grow Corn

Thomas Byers aka Crazyhorsesghost has been an award winning Chef for over thirty years now and he has been writing at Hub Pages for over five years.
Thomas Byers aka Crazyhorsesghost has been an award winning Chef for over thirty years now and he has been writing at Hub Pages for over five years. | Source

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