![]() Just use them frozen and increase the bake time to 40 to 45 minutes to accommodate the cold corn.įor fresh corn use 8 medium-sized ears of corn. There’s no need to defrost the corn kernels. Increase the flour to 4 tablespoons and add 1 tablespoons of white sugar to the mixture. Use the corn puree with the whole kernels. Take 1 1/2 cups of the frozen corn and put it in a blender or food processor and puree it. But if you have fresh corn or frozen corn, you can easily substitute for the canned corn.įor frozen corn, use 3 1/2 pounds of frozen corn. This recipe uses canned corn which is easy to find and cuts down on the prep. Refrigerate for up to 2 days, and then heat up the dish in a 350☏ for 15 to 20 minutes or until warm. Just bake as directed and let it cool in the casserole dish. Yes! This casserole is easy to make ahead of time. If you’re looking for a more traditional recipe, omit the chopped onion and fresh thyme, and add in 1/4 cup of white sugar to the pudding. But I opted to just use a regular yellow onion. You can up the natural sweetness a little with the use of a sweet onion like Vidalia or Maui sweet onions if you wish. But it definitely falls in the savory side of the line with the addition of cooked chopped onion and fresh thyme in the mix. My corn pudding recipe still has some residual sweetness from the use of the canned creamed corn (which has a little added sugar in it) as well as the natural sweetness from the corn itself. Sure, it’s served as a “side dish” to the main course, but honestly, it’s could almost function like a dessert. I think of it in the same category as the sweet potato casserole with toasted marshmallows on top. It’s also a dish that walks the line between savory and sweet, with a lot of added sugar to it. Traditional corn pudding is a side dish popular in the South and the Midwest and is often served during the holidays. He even asked for an extry serving! What makes this corn pudding different? With one bite, my husband declared it the best corn pudding he ever had. Which, of course, got me hankerin’ for a batch of corn pudding! Of course, I knew I wanted to tinker a bit with the traditional version, and make it more savory, less sweet, but still easy to make. One of the musical numbers early in the show was “ Corn Puddin’” which was absolutely as ridiculous as it sounds. It’s rather amusing, especially if you are a fan of musicals from the era, like Sound of Music, Oklahoma or Brigadoon. Recently my husband and I became slightly obsessed with the AppleTV show Schmigadoon!, a comedy where a modern couple from NYC gets trapped in a golden-era musical town. This savory riff on the traditional corn pudding cuts out some of the sugar and adds in sautéed onions and fresh thyme for a great side dish!
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