What To Know
- The pudding is done baking when a toothpick inserted into the center comes out clean.
- Corn pudding can be served warm with a dollop of butter or chilled for a refreshing summer dish.
- Add a pinch of cayenne pepper or paprika for a subtle kick.
Corn pudding, a classic Southern dish, is known for its creamy texture and sweet corn flavor. But what if you want to enjoy this dish without the eggs? This comprehensive guide will provide you with step-by-step instructions on how to make a delectable corn pudding without eggs.
Ingredients
- 2 cups fresh corn kernels (or 1 can (15 ounces) whole kernel corn, drained)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using canned corn, drain it thoroughly.
2. Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Bring to a simmer over medium heat.
3. Create the Batter: In a large bowl, whisk together the sugar, flour, salt, and pepper. Gradually add the hot milk mixture, whisking constantly until smooth.
4. Add the Corn: Stir in the corn kernels.
5. Season and Finish: Add the chopped parsley and season to taste with additional salt and pepper, if desired.
6. Pour into Baking Dish: Pour the batter into a greased 8-inch baking dish.
7. Bake: Bake at 375°F (190°C) for 45-50 minutes, or until the pudding is set and golden brown.
Tips for Eggless Corn Pudding
- Use a high-quality corn: Fresh or frozen corn kernels will yield a more flavorful pudding than canned corn.
- Don’t overmix the batter: Overmixing can result in a tough pudding.
- Bake until set: The pudding is done baking when a toothpick inserted into the center comes out clean.
- Serve warm or cold: Corn pudding can be served warm with a dollop of butter or chilled for a refreshing summer dish.
Variations
- Add cheese: Stir in 1 cup of shredded cheddar cheese for a cheesy twist.
- Use different herbs: Experiment with other fresh herbs, such as chives, thyme, or oregano.
- Add a touch of spice: Add a pinch of cayenne pepper or paprika for a subtle kick.
Health Benefits
- Rich in fiber: Corn pudding contains dietary fiber, which aids digestion and promotes satiety.
- Good source of vitamins: Corn is a good source of vitamins A, C, and B vitamins.
- Contains antioxidants: Corn contains antioxidants that can help protect against cell damage.
Tips for Baking Corn Pudding Without Eggs
- Use a baking dish with high sides: This will prevent the pudding from spilling over during baking.
- Cover the baking dish with foil: This will help the pudding bake evenly.
- Let the pudding cool before serving: This will allow it to set and firm up.
What People Want to Know
Q: Can I substitute almond milk for regular milk?
A: Yes, almond milk can be used as a dairy-free alternative.
Q: Can I make this pudding ahead of time?
A: Yes, the pudding can be made up to 2 days in advance. Store it in the refrigerator and reheat it before serving.
Q: Can I freeze corn pudding?
A: Yes, corn pudding can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
