Corn Pudding
I love corn. I love the texture, the subtle sweetness, and most of all, the fact that you can use it for sweet or savoury dishes. Corn pudding - commonly served as a Thanksgiving side dish - is a combination of both! Think cornbread meets custard. That speaks to the consistency and the taste, thanks to the mix of eggs, milk, and of course, corn!
It's considered a staple in the rural American South.
Cornbread is what I'm more familiar with when it comes to corn-based sides, but that's mostly because in Zimbabwe we have something very similar called chimodo which I have a recipe for, here.
Corn pudding is a great alternative side for the holidays, with sweet undertones and not so potent flavour that it will overpower the main dishes. Think of it like extra moist, rich, and delicious cornbread.
The recipe is a super easy, tasty addition to the table, and certainly, an ultimate comfort food making it a fitting for the holidays.
Ingredients
1 can sweet corn kernels (15.25 ounces)
1 1/2 cans creamed corn (14.75 ounces)
5 eggs
Pinch of salt
1/4 teaspoon chipotle
1/4 teaspoon black pepper
1/4 cup white sugar
1/3 cup butter, melted
1/4 cup yellow stone ground cornmeal
4 tablespoons cornstarch
1/2 cup milk or cream
Instructions
In a large bowl, whisk the eggs. Add the milk, butter, sugar, salt, pepper, and chipotle, whisk again until well mixed.
Whisk in the cornstarch, and try to make sure most of the large lumps dissolve.
Add the corn kernels, cornmeal, and creamed corn, stir until well incorporated.
Transfer to a small glass baking dish (lightly sprayed with cooking oil), then bake at 400F for 50 minutes to an hour until set.
Remove from the oven and allow to cool but serve warm! The pudding's consistency should be like a thick custard.
