Corn Pudding Craze: The Thanksgiving Dish That’s Stealing the Show!
Quick Overview Section:
- Recipe Rating: ★★★★☆ (4.5/5 stars from readers)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Serves 4
- Calories: 250 kcal (per serving)
Introduction:
As the crisp autumn air makes way for the joyous Thanksgiving season, one dish has emerged to steal the spotlight on dinner tables across the country: Corn Pudding. Growing up, my family made it a tradition to serve this sweet and savory delight that would always have guests going back for seconds. With its luscious texture and perfect balance of corn flavors, Corn Pudding is now a must-have at our Thanksgiving feast. Whether you’re looking for a gluten-free, vegetarian, or comfort food option, this dish brings warmth and nostalgia to any occasion!
Ingredients List:
- Fresh Sweet Corn: 2 cups (or 1 can of sweet corn, drained)
- Eggs: 2 large
- Heavy Cream: 1 cup
- Cornmeal: 1/2 cup
- Butter: 4 tablespoons (melted)
- Sugar: 2 tablespoons
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Optional Substitutions:
- For a vegan option, substitute heavy cream with coconut milk and eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg).
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth.
- Stir in the melted butter, sugar, cornmeal, Baking powder, salt, and black pepper. Mix until combined.
- Fold in the fresh sweet corn until evenly distributed.
- Pour the mixture into a greased Baking dish (around 8×8 inches).
- Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy!
Tips and Tricks Section:
- For a richer flavor, try adding shredded cheese into the mixture.
- If you’re in a hurry, you can use frozen corn instead of fresh.
- Pair it with turkey or ham for a delightful contrast of flavors.
Nutritional Information (per serving):
- Calories: 250 kcal
- Macronutrients:
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 30 g
- Micronutrients:
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 250 mg
Recipe Notes:
- leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes for best results.
FAQs:
- Can I make Corn Pudding ahead of time?
- Yes! You can prepare the mixture a day in advance, cover it, and bake it the next day.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 4 days.
- Can I freeze Corn Pudding?
- Yes! Freeze in a tightly sealed container for up to 3 months. Thaw and reheat before serving.
- What can I substitute for eggs?
- Flaxseed meal or applesauce can work as a substitute for eggs in this recipe.
- Is Corn Pudding gluten-free?
- Yes, as long as you use gluten-free cornmeal, this dish can be gluten-free!
We’d Love Your Feedback!
Did you try this Corn Pudding recipe? Leave us a comment below or hit the stars to rate it! Don’t forget to share your delicious creations on social media using #CornPuddingCraze!
Recipe Card: Corn Pudding
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- Fresh Sweet Corn: 2 cups
- Eggs: 2 large
- Heavy Cream: 1 cup
- Cornmeal: 1/2 cup
- Butter: 4 tablespoons (melted)
- Sugar: 2 tablespoons
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth.
- Stir in the melted butter, sugar, cornmeal, Baking powder, salt, and black pepper.
- Fold in the fresh sweet corn.
- Pour into a greased Baking dish.
- Bake for 30 minutes or until golden brown.
- Cool slightly before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 250 mg
Tips and Variations:
- Add cheese for extra richness.
- Use frozen corn if needed.
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
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