Corn Pudding Recipe For Thanksgiving

Corn Pudding Recipe For Thanksgiving – If you love corn, then my family’s Southern Corn Pudding recipe is definitely for you. Moist and fluffy, it’s perfect in every bite. And it’s easy to prepare with fresh, easy-to-prepare ingredients — no sticky corn or cornstarch mixes here. Plus, our sunflower corn recipe dates back generations, so it’s tried and true. I’ve included detailed instructions – and a video – along with my grandmother’s tips that make it come out perfectly every time.

This savory Southern Corn Pudding is one of my mom’s favorite recipes. The recipe comes from his mother Bessie (or Nama to her grandchildren) and is often served at gatherings and various customs. In fact, it’s a perfect Thanksgiving meal. Bursting with pure sweet corn flavor, it is definitely a crowd favorite. I started doing it when I was young, and still do it a few times a year. I never seem to have leftovers when I work on them!

Corn Pudding Recipe For Thanksgiving

Corn pudding is a traditional Southern delicacy where corn is baked in an egg, milk and butter mixture. You’ll find lots and lots of recipes in cookbooks and on the Internet (such as by Paula Deen, Ina Garten, and Nigella Lawson, among others), some of which call for corn in the canned and/or cornstarch mixes. Not Nama’s recipe – which only calls for fresh ingredients.

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Our family recipe has only a few ingredients – all fresh and most likely in your fridge/freezer and pantry:

Side note: some corn popcorn recipes call for thickening the pudding with corn, but Nama found that the starch in the corn itself provides a natural thickener. A small amount of flour to ensure that it reaches a good consistency.

Place a small bowl in the center of the large mixing bowl. Place the corn on the cob in a small bowl, flat on the inside (remove the tip if necessary). Starting from the top of the head, turn a sharp knife slightly from the head and cut downwards, scraping out the seeds. A larger bowl will catch the kernels (and milk) and prevent them from flying over the counter.

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Corn pudding is done when it’s set – that is, it’s firm to the touch around the edges. It can still jiggle a bit in the middle (when you gently move the pan). It will be done when it is set.

Yes, corn pudding can be prepared and baked the day before, covered and stored in the refrigerator. Bring to room temperature, cover with foil and reheat in the oven at 325 degrees.

Baked corn pudding can be covered and stored in the refrigerator for up to 4 days. Bring to room temperature before covering with foil and reheating in a 325-degree oven.

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Yes, you can freeze cornstarch, but remember that it can become a little watery when reheated. Cool pudding, wrap well and refrigerate. When cool, freeze for up to 1 month. Thaw in the refrigerator before reheating.

Yes, corn pudding is very southern. There is debate as to where it actually originated – some believe it is a modification of American Indian corn pans, others say it originated in England. Regardless of where it started, today it is considered a southern dish – especially by people in the south!

If the sunflower seeds are cooked too quickly, the eggs can curdle and separate the solids from the liquid – making the pudding watery. When this happens, leave the pudding in the oven for a few more minutes, then take it out and let it sit at room temperature for 3 to 5 minutes. Stir, then let it sit for another minute or two; Stir again and let sit for another 3 to 5 minutes. This should remove most, if not all, of the water.

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Again, the thinking behind the name of this food is different. However, everyone seems to agree on one thing – “pudding” describes its texture, which is custard-like, and was invented by the British. (In England, custard is called puddings.)

Corn pudding is very different from corn bread. (I have recipes for both dishes that were passed down to me from the same grandmother, Nama.) Popcorn is more like custard; Cornbread is a simple bread made with corn and sometimes includes corn or creamed corn.

Make Ahead: Cornmeal can be prepared and baked a day in advance, covered and stored in the refrigerator. Bring to room temperature before covering with foil and reheating in a 325 degree oven.

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Tip if the pudding is cooked is water: If the pudding is cooked too quickly, the eggs can curdle and separate from the liquid – making the pudding watery. When this happens, leave it in the oven for a few more minutes, then remove it and let it sit for 3 to 5 minutes. Stir, then let it sit for another minute or two; Stir again and let sit for another 3 to 5 minutes. This should remove most, if not all, of the water.

How to cut the corn off the head: Place a small bowl in the middle of a large bowl. Place the corn on the cob in a small bowl, flat on the inside (remove the tip if necessary). Starting from the top of the head, turn a sharp knife slightly from the head and cut downwards, scraping out the seeds. A larger bowl will catch the kernels (and milk) and prevent them from flying over the counter.

I was inspired by my mother Sally’s love of cooking and fun to gather friends and family over delicious food and conversation. In fact, I hosted my first dinner party at the age of 16. Over the years, I have shared recipes, recipes, and cooking tips with friends looking for simple and delicious ideas for entertaining at home. Sara is a chef, culinary instructor, and author of three cookbooks, The Pawpaw Cookbook, Tasting Ohio, and Fruit Forager’s Companion. Then won the 2019 IACP Cookbook Award.

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Every family has a side dish that Thanksgiving doesn’t have. In my family it’s corn pudding. My brother, a lifelong student, always does this he contributes to the many awards he has shared thousands of miles from the rest of us.

It’s not always like that. When my grandparents were alive, Thanksgiving was the highlight of Bir family gatherings. The day before until Sunday after the holiday, their house is full of aunts, uncles, cousins, food and games.

My uncle drinks beer and complains about politicians. My mother and aunts helped Ouma Bir wash the dishes while my brothers and I ran around playing old board games, arguing and pulling out piles of old toys. It’s easy chaos. We all love him.

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The food was big enough that for many years I was at the children’s table eagerly waiting for Mr. Bir’s popcorn to come to me. The leftovers didn’t last more than 24 hours, and the corn pudding was the first thing to disappear.

My mother had it out for this corn pudding. He married into her and made her feel big, doing it by asking every day after Thanksgiving. But even his name is distasteful to him. He calls it “corn scallop” (no one does). Plus, it’s not shelled corn. It’s custard and pastry, a pudding if I ever saw one.

Sweet and eggy corn pudding is exactly the type of dish that joined the holiday canon in millions of American households in the 20th century. It is a hobby of opening cans and throwing them together. It may have its roots in the food of colonial times, but its current incarnation is a celebration of simplicity.

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My grandfather on my father’s side had six children, and for cooking, I think that when they all flew in the coop, Mr. Bir was all over it. Most of our visits involved multiple takeout boxes from Joe’s Pizza.

But Grandma Bir flexed her meat kitchen at Thanksgiving. His sausage stuffing can’t be duplicated. I do not know where he came across this corn pudding recipe – he is the matron of a peripatetic brood, so maybe it was when they were at different Air Force bases in the south. Corn pudding is a southern dish that goes well with ham or barbecue, not turkey.

Corn pudding is best, I think, when it’s warm rather than hot. Its texture and flavor are more cohesive after resting. If you are cooking for a big holiday, this should not be a problem because when all the food is on your plate, very little of it is spicy.

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I’ve made Grandma Bir’s recipe many times, but never got the hang of it. To codify the corn pudding for the recipe below, I baked it almost as written (I reduced the sugar a little, because the creamed corn is very sweet on its own). When I ate, the taste was familiar, but something came out. I have never had corn

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