Quick and easy corn pudding: 5 ingredients, 10 minutes
Corn pudding, a delectable Southern classic, captivates taste buds with its creamy texture and sweet, savory flavors. Mastering this dish may seem daunting, but with our simplified guide, you’ll be whipping up perfect corn pudding in no time.
Gather Your Ingredients: A Symphony of Flavors
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/4 cup melted butter
Prepare the Batter: A Culinary Alchemy
1. In a large bowl, combine the drained whole kernel corn, cream-style corn, milk, flour, sugar, salt, and black pepper.
2. Stir until well combined.
Sauté the Veggies: A Colorful Enhancement
1. In a separate skillet, sauté the green bell pepper and onion in the melted butter over medium heat.
2. Cook until the vegetables are tender, about 5 minutes.
Incorporate the Veggies: A Flavorful Union
1. Add the sautéed vegetables to the corn batter.
2. Stir until evenly distributed.
Bake to Perfection: A Culinary Masterpiece
1. Preheat oven to 350°F (175°C).
2. Pour the corn pudding mixture into a greased 9×13-inch baking dish.
3. Bake for 45-50 minutes, or until the pudding is set and golden brown on top.
Serve with Delight: A Culinary Triumph
1. Let the corn pudding cool for 10 minutes before serving.
2. Garnish with fresh parsley or chives for an elegant touch.
3. Enjoy the warm, comforting flavors of this Southern delicacy.
Tips for Corn Pudding Excellence
- For a richer flavor, use fresh corn kernels instead of canned corn.
- Add a touch of spice with a dash of cayenne pepper.
- Top with shredded cheddar cheese for a cheesy twist.
- Serve with a side of crispy bacon for a delightful combination.
- Make it ahead of time and reheat before serving for convenience.
Beyond the Basics: Variations for Every Palate
- Spicy Corn Pudding: Add a tablespoon of chopped jalapeño pepper to the batter.
- Cheesy Corn Pudding: Stir in 1 cup of shredded cheddar cheese.
- Bacon Corn Pudding: Top with crumbled bacon before baking.
- Creamy Corn Pudding: Add an extra 1/2 cup of milk to the batter.
- Sweet Corn Pudding: Increase the sugar to 1/2 cup for a sweeter treat.
Answers to Your Questions
Q: Can I use frozen corn instead of canned corn?
A: Yes, you can use frozen corn. Thaw it before adding it to the batter.
Q: How can I make my corn pudding creamier?
A: Add an extra 1/4 cup of milk or cream to the batter.
Q: What can I do if my corn pudding is too thick?
A: Stir in a little bit of milk until it reaches the desired consistency.
Q: How long can I store corn pudding?
A: Corn pudding can be stored in the refrigerator for up to 3 days.
Q: Can I freeze corn pudding?
A: Yes, you can freeze corn pudding for up to 2 months. Thaw it in the refrigerator before reheating.
