Of all the cozy , corn pudding is my favorite.
It’s true, you can’t have a proper without or herbed dressing. However, fragrant corn pudding, with its dense luxurious texture, is the dish that makes holiday meals special. I’m always sad when it’s missing from the meal.
Living in the South, I’d like to think I know a thing or two about corn pudding. I’ve made many recipes over the years, and eaten even more than I’d like to admit.
In my humble opinion, the best corn pudding versions have a heavy texture, a moist silky bite, a rustic corn flavor, and kernels of corn speckled throughout.
There should be a perfect savory-sweet balance, with a buttery aftertaste.
Good corn pudding is a brilliant complement to , , and even !
4strips thick-cut bacon, chopped
1sweet onion, chopped
1c.all-purpose flour
3/4c.yellow corn meal
3/4c.granulated sugar
11/2tbsp.baking powder
11/2tsp.kosher salt
1/4tsp.garlic powder
5large eggs
11/2c.half-and-half
1/2c.melted butter
21/2c.fresh, canned, or frozen (thawed) corn kernels
Step 1Preheat oven to 350˚. Grease a 3-quart baking dish and set aside.Step 2Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft.Step 3In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.Step 4Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat.The article is not finished. Click on the next page to continue.
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