Transform canned corn into culinary gold: the microwave corn pudding recipe you need

Indulge in the irresistible charm of creamy corn pudding, crafted with ease in your microwave. This culinary delight, boasting a tender texture and a symphony of flavors, is now within your reach with this step-by-step guide.

Ingredients:

• 1 (15-ounce) can of creamed corn
• 1 (15-ounce) can of whole kernel corn, drained
• 1 (12-ounce) can of evaporated milk
• 1/2 cup of sugar
• 1/4 cup of all-purpose flour
• 2 large eggs
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of butter, melted

Instructions:

1. Prepare the Ingredients: In a large bowl, whisk together the creamed corn, whole kernel corn, evaporated milk, sugar, flour, eggs, salt, and black pepper until smooth.

2. Add the Butter: Stir in the melted butter until well combined.

3. Choose a Microwave-Safe Dish: Transfer the corn pudding mixture to a microwave-safe 8-inch square dish.

4. Microwave on High: Place the dish in the microwave and cook on high for 5 minutes.

5. Stir and Continue Cooking: Remove the dish from the microwave and stir to combine. Return to the microwave and cook on high for an additional 5 minutes.

6. Check for Doneness: Insert a toothpick into the center of the corn pudding. If it comes out clean, the pudding is done. If not, cook for an additional 1-2 minutes.

7. Let Cool and Serve: Remove the corn pudding from the microwave and let it cool slightly before serving. Enjoy the creamy goodness!

Tips for Success:

• For a sweeter pudding, add an additional 1/4 cup of sugar.
• For a richer flavor, use heavy cream instead of evaporated milk.
• If you don’t have a microwave-safe 8-inch square dish, you can use a 9-inch round dish.
• Let the corn pudding cool for at least 15 minutes before serving to allow it to set properly.

Variations:

• Cheesy Corn Pudding: Add 1/2 cup of shredded cheddar cheese to the corn pudding mixture.
• Spicy Corn Pudding: Add 1/4 teaspoon of cayenne pepper to the corn pudding mixture.
• Green Chile Corn Pudding: Add 1/4 cup of chopped green chiles to the corn pudding mixture.

The Science Behind the Magic:

The microwave uses electromagnetic waves to heat food quickly and evenly. These waves cause the water molecules in the corn pudding to vibrate, generating heat that cooks the pudding from the inside out.

FAQs:

Q: Can I use fresh corn instead of canned corn?
A: Yes, you can use fresh corn. Simply remove the kernels from the cob and cook them in a small amount of water until tender. Drain the kernels before adding them to the corn pudding mixture.

Q: Can I make corn pudding in advance?
A: Yes, you can make corn pudding in advance. Prepare the corn pudding according to the instructions and let it cool completely. Cover the dish and refrigerate for up to 3 days. Reheat the corn pudding in the microwave or in a preheated oven before serving.

Q: How do I store leftover corn pudding?
A: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the corn pudding in the microwave or in a preheated oven before serving.