Corn pudding evolved from the popular colonial Indian pudding, which was itself a cornmeal adaptation of flour-based English porridge. This dish makes an excellent side at Thanksgiving or Christmas dinner, and kids love it!
3 cups frozen whole-kernel corn kernels, thawed and divided
3/4 cup evaporated fat-free milk, divided
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Dash of freshly ground nutmeg
1 large egg
1 large egg white
6 tablespoons oyster crackers, crushed and divided
3 tablespoons stone-ground cornmeal
1/2 cup (2 ounces) shredded sharp cheddar cheese
2 teaspoons butter, melted
How to Make It
Preheat oven to 350°.
Combine 1 cup corn, 1/4 cup evaporated milk, and half-and-half in a blender; process until smooth. Combine remaining 1/2 cup evaporated milk, salt, pepper, nutmeg, egg, and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 tablespoons crackers, and cornmeal.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tablespoons crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350° for 30 minutes or until golden brown. Serve warm.
You can substitute store-bought frozen corn in this custardy baked side dish. When it's done, the edges should be a little crusty and the center still slightly soft. If time is an issue, make the dish ahead, refrigerate, and then reheat before serving.
I made this as a "test run" as a potential addition to our holiday menu this year. It was a hit at our house. We've never had corn pudding before, so we didn't have anything to compare it to. To us (southerners) it was like a moister, chunky cornbread with a yummy cheesy topping. I added a few dashes of tobasco to the batter b/c I knew it would be probably be too bland as written, and I used crushed unsalted saltines instead of oyster crackers. We will definitely be adding this to our holiday menu rotation.
My 6 year old made this almost all on his own, he love it, and was so proud of himself. It was tasty and nice as a side with small steaks. I made it a day ahead and then reheated. It was good the next day. We made as directed, except used crumbled up ritz instead of oyster crackers. Would be good with chicken meal as well.
Like other reviewers here, I found this recipe nothing like a real pudding. It was very dense and heavy, and extremely bland. I know, it's corn pudding, it's not supposed to have a lot of flavor. But I've had a good spoon bread before, and it had much more flavor than this. The texture is the main problem though. It's dense and chewy. I'll try the plain spoon bread recipe instead.
This was more like chunky cornbread than corn pudding (at least how I've had it)---very dense. That said, the flavor was good. After reading other reviews I added 1/2 can of diced green chiles, which gave it a very nice kick. Without I think it would have been very plain. Next time I will increase the salt and perhaps mix in the cheese--the 'crust' on top didn't do much for me.
We had this as part of our Thanksgiving dinner. We made it the day before up to the step of pouring into a pregreased dish. We stored it in the refrigerator and finished the preparation on Thanksgiving day. We used an 8" round casserole dish. It made a wonderful presentation. The oyster crackers gave it a very interesting texture. Even the children enjoyed it. We made a special effort to "lighten" up our Thanksgiving recipes this year. For a "light" dish, I thought this one was especially good. We will definitely have it again.
This is a good 'filler' item for a meal, but nothing special. Needs something more added -- definitely salt, and maybe peppers to spice it up. Seems to lack flavor and was bland. Think it would be better doctored up a bit!
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