Corn Pudding Recipe

This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels — just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn’t eat vegetables had seconds.

Creamy, warm, and just gooey enough, corn pudding is basically the embodiment of comfort food. And this particular corn pudding is the best of the best. Well, at least we think so. It’s creamy – as corn pudding should be – with just a hint of sweetness and cheesiness and the whole thing is kicked up a notch with savory bites of ham and bell pepper. We seriously can’t get enough of it, and we don’t think we’re alone there.

This is a great recipe. I made it once for Thanksgiving and now my family asks me to make it every year! One way to make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture. This saves about 5 minutes of whisking. Other than that I make the recipe completely unaltered.

While the kernels of corn provide nice pops of sweetness, the ham and bell pepper add meaty and zesty layers of flavor. Could you use bacon? Absolutely. Like most, we’re pretty big fans of bacon, but the ham here adds that same salty note without a lot of smokiness. It’s a good balance.

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This is one of those trick recipes that makes people believe you are an old country cook who really knows your way around the kitchen. I will make this again and again.

We’ve used a mixture of cheddar and Colby Jack, but you can use one or the other, or even an entirely different cheese if you’re so inclined. Oh, and a little extra sprinkling on top probably wouldn’t hurt matters either.

I have been making this exact recipe for over 10 years. The only difference is that I use 1/2 cup of sugar and a dash of vanilla. I also DRAIN the can of whole kernel corn. This may be the reason why some people said they had “extra” liquid. This is a much requested dish from family and friends throughout the year.

The base of this corn pudding is boxed cornbread mix, which keeps things pretty simple. To that, you add eggs, sour cream, butter, and corn kernels. In a lot of applications, you really can’t beat fresh corn, but this is one where frozen or canned works just fine. Ham, cheese, and bell pepper (whatever color you like) are folded in and the whole thing is baked until it’s just set. It ends up moist and tender and full of flavor. Totally delicious!

This is the first time I have ever made corn pudding and this is a great recipe, easy and quick, mix together, put in the oven and don’t worry about it until 1 hour is up!

INGREDIENTS

2 cups fresh, frozen, or canned corn kernels (from about 3 ears corn if fresh)
1 box (8.5 oz) cornbread mix
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