Sweet and savory: the ultimate guide to crafting grandma’s corn pudding

In the realm of comfort food, few dishes evoke the warmth and nostalgia of Grandma’s corn pudding. This creamy, sweet, and savory delight has been passed down through generations, carrying with it a legacy of love and family gatherings. If you’re yearning to recreate this culinary masterpiece, follow these step-by-step instructions and embrace the flavors of your childhood.

Ingredients:

• 1 cup fresh corn kernels (or 1 can (15 ounces) whole kernel corn, drained)
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup butter, melted

Instructions:

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.

2. Combine the Wet Ingredients: In a large bowl, whisk together the milk, heavy cream, sugar, flour, salt, and pepper.

3. Beat the Eggs: In a separate bowl, beat the eggs until light and fluffy.

4. Add the Eggs to the Wet Ingredients: Gradually add the beaten eggs to the wet ingredients, whisking constantly to prevent curdling.

5. Stir in the Corn: Stir in the corn kernels.

6. Pour into the Baking Dish: Pour the corn pudding mixture into the prepared baking dish.

7. Drizzle with Butter: Drizzle the melted butter evenly over the top of the pudding.

8. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

9. Let Cool: Allow the corn pudding to cool for 10-15 minutes before serving.

Variations:

• Add Cheese: Sprinkle grated cheddar or Parmesan cheese on top of the pudding before baking.
• Add Cornbread Crumbles: Top the pudding with crumbled cornbread for a crunchy texture.
• Use Cream Style Corn: Substitute whole kernel corn with cream style corn for a smoother texture.
• Add Vegetables: Stir in chopped bell peppers, onions, or jalapeños for a savory twist.

Serving Suggestions:

• Serve warm as a side dish to roasted chicken, pork chops, or fish.
• Top with fresh herbs like chives, parsley, or cilantro.
• Drizzle with honey or maple syrup for added sweetness.

Tips:

• For a richer flavor, use fresh corn kernels.
• If you don’t have heavy cream, use all milk instead.
• Don’t overmix the batter, as it can result in a dense pudding.
• Let the pudding cool slightly before serving to prevent curdling.
• Leftover corn pudding can be stored in the refrigerator for up to 3 days.

Embracing the Legacy

Grandma’s corn pudding is more than just a dish; it’s a culinary legacy that connects us to our past and brings comfort to our present. As you savor each bite, let the flavors transport you back to childhood memories and remind you of the love and warmth that surrounded you.

FAQ

1. Can I use frozen corn kernels?
Yes, you can use frozen corn kernels. Just thaw them before using.

2. Do I need to cook the corn kernels before adding them to the pudding?
No, the corn kernels will cook in the oven.

3. Can I make corn pudding ahead of time?
Yes, you can make corn pudding ahead of time. Prepare the pudding and store it in the refrigerator for up to 24 hours before baking.

4. How do I reheat leftover corn pudding?
You can reheat leftover corn pudding in the microwave or oven.

5. Can I freeze corn pudding?
Yes, you can freeze corn pudding. Freeze it in an airtight container for up to 2 months.