Most simply described, Corn Pudding is a custard to which fresh or canned corn is added, creating a savory side dish that goes with almost anything! Corn Pudding has been a popular staple in Southern communities for many years, especially at large gatherings, potluck dinners, church suppers and holiday meals. Corn Pudding is a down-home comfort food!
Corn Pudding is the offspring of the marriage of traditional native American foods and a variation of English savory custard puddings, thickened with the natural starch of the corn.
A Brief Background
Corn played an important part in the early history of our country. Completely native to the Americas, corn was grown by native Americans long before Christopher Columbus arrived in the New World. The early American settlers might have died if native Americans hadn’t introduced them to corn and shared with them ways to prepare corn.
The native American name for corn was mahiz, which the early settlers called maize. Mahiz means “that which sustains us.” Columbus traded with the Indians in the West Indies and took corn back to Spain. From Spain, corn spread to western Europe and then the rest of the world.
The first governor of Plymouth Colony, Governor William Bradford, is quoted as saying “And sure it was God’s good providence that we found this corn for we know not how else we should have done.” Corn was so important that it was even used as a form of money to trade for meat and furs.
Corn is the largest crop grown in the United States today, with Iowa earning the title of number 1 in corn production.
- 1 (15-oz.) Can Cream-Style Corn
- 1 (15-oz.) Can Whole Grain Corn, drained well
- 2 whole Eggs
- 1 tablespoon Sugar
- 3 tablespoons Flour
- 1 teaspoon Salt
- Dash Black Pepper
- 2 tablespoons melted Butter
- 1 cup Half 'n Half (cream or evaporated milk may also be used)
- Butter a 2-quart casserole dish. Preheat oven to 375 degrees F.
- Add all ingredients to a large bowl and whisk together until well-blended.
- Pour corn mixture into casserole.
- Bake at 375 degrees F. for 45 minutes until top is lightly browned.
- Variations: Add chopped pimentos, chopped mild green chilies, chopped mild onion. Top with crumbled bacon and/or cheese.
Southern Corn Pudding is quick and easy to prepare! Assemble all the ingredients together.
Add all the ingredients to a large bowl and whisk together until well-blended.
Pour the corn mixture into a prepared 2-quart casserole dish.
Bake Corn Pudding at 375°F. for 45 minutes, or until top is set and lightly browned.
In the summer months, cut fresh corn off the cob to use in Southern Corn Pudding! This recipe is pretty basic so if you’d like to “kick it up a notch” you can add more flavor by adding chopped mild onions (like Vidalias), chopped pimentos, or chopped mild green chilies. If you enjoy more heat, add some hotter peppers. If you’re a bacon-lover, add some cooked crumbled bacon when serving the Corn Pudding. If you’d like, add some grated cheese to the top when the Corn Pudding comes out of the oven and let it melt before serving.
Try some Southern Corn Pudding soon and continue an American tradition with corn!
Remember to Savor the Flavor!
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