What To Know
- Add the drained whole kernel corn and cream-style corn to the batter and stir to combine.
- Stir in 1 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Whether you’re a seasoned cook or a novice in the kitchen, this guide provides all the knowledge you need to master the art of grandma’s corn pudding.
Corn pudding is a classic Southern dish that evokes nostalgic memories of family gatherings and warm summer nights. If you’re looking to recreate the comforting flavors of your grandmother’s kitchen, follow this detailed guide on how to make grandma’s corn pudding.
Ingredients:
- 1 (15-ounce) can of whole kernel corn, drained
- 1 (15-ounce) can of cream-style corn
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1 cup milk
- 1/4 cup melted butter
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter.
4. Add Wet Ingredients to Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
5. Stir in Corn: Add the drained whole kernel corn and cream-style corn to the batter and stir to combine.
6. Pour into Baking Dish: Pour the corn pudding batter into a greased 9×13-inch baking dish.
7. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Serve: Let the corn pudding cool slightly before serving.
Tips for Perfect Corn Pudding:
- Use fresh corn: For the best flavor, use fresh corn kernels instead of canned corn.
- Don’t overmix the batter: Overmixing the batter will result in a tough corn pudding.
- Bake until golden brown: The top of the corn pudding should be golden brown when it’s done baking.
- Serve with your favorite toppings: Corn pudding can be served with a variety of toppings, such as butter, honey, or syrup.
Variations:
- Add cheese: Stir in 1 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Add green chiles: Dice and add 1/2 cup of green chiles to the batter for a spicy kick.
- Add bacon: Crumble and add 1/2 cup of cooked bacon to the batter for a savory flavor.
How to Store Corn Pudding:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Corn pudding can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Reheating Corn Pudding:
- Oven: Preheat your oven to 350°F (175°C) and reheat the corn pudding for 15-20 minutes, or until warmed through.
- Microwave: Microwave the corn pudding on high in 30-second intervals, stirring in between, until warmed through.
Ending Note:
Whether you’re a seasoned cook or a novice in the kitchen, this guide provides all the knowledge you need to master the art of grandma’s corn pudding. Gather your ingredients, follow the steps, and let the nostalgic flavors transport you back to cherished childhood memories.
Frequently Asked Questions:
Q: Can I use frozen corn instead of canned corn?
A: Yes, you can use frozen corn. Thaw the corn before adding it to the batter.
Q: What can I substitute for milk?
A: You can substitute milk with buttermilk, almond milk, or soy milk.
Q: How do I make corn pudding without eggs?
A: You can replace the egg with 1/4 cup of unsweetened applesauce or 2 tablespoons of flaxseed meal mixed with 3 tablespoons of water.
Q: Can I make corn pudding ahead of time?
A: Yes, you can make corn pudding up to 24 hours ahead of time. Store it in the refrigerator and reheat before serving.
Q: How can I make corn pudding creamier?
A: Add 1/2 cup of heavy cream to the batter.
