Indulge in the heartwarming flavors of the South with Kathy’s Southern Corn Pudding recipe! This classic Southern dish is a creamy and comforting blend of whole kernel corn, cream-style corn, eggs, and a touch of sweetness, all baked to golden perfection. Whether you’re hosting a family gathering, a holiday feast, or simply craving a taste of home, this corn pudding is sure to be a hit. So, let’s dive into the recipe and learn how to make this beloved Southern delicacy that’s guaranteed to warm your soul!
Ingredients:
Produce:
- 1 (16 ounce) can Whole kernel corn
- 2 (15 ounce) cans Cream-style corn
Refrigerated:
- 3 Eggs
Condiments:
- 1/2 cup Margarine
Baking & Spices:
- 2 tsp Cornstarch
- 1 tsp Vanilla extract
- 1/2 cup White sugar
Dairy:
- 1/2 cup Milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, and eggs.
- In a small saucepan, melt the margarine over medium heat. Stir in the cornstarch until smooth and well combined.
- Gradually add the melted margarine mixture to the corn mixture, stirring until evenly distributed.
- Stir in the vanilla extract, white sugar, and milk until fully incorporated.
- Pour the corn pudding mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.
- Once baked, remove the corn pudding from the oven and let it cool slightly before serving.
Cook Notes and Variations:
- For a richer flavor, you can substitute melted butter for the margarine.
- Add a pinch of ground nutmeg or cinnamon for a hint of warmth and spice.
- Garnish with chopped fresh herbs such as parsley or chives for a pop of color and freshness.
FAQs (Frequently Asked Questions):
Q: Can I use fresh corn instead of canned?
A: Yes, you can use fresh corn kernels instead of canned corn if preferred. Simply cut the kernels off the cob and adjust the cooking time as needed.
Q: Can I make this corn pudding ahead of time?
A: Yes, you can prepare the corn pudding ahead of time and store it in the refrigerator for up to 2 days before baking. Just cover the baking dish tightly with plastic wrap or aluminum foil and bake it when ready to serve.
Q: Can I freeze leftovers?
A: Yes, you can freeze any leftover corn pudding for up to 1 month. Thaw it in the refrigerator overnight before reheating in the oven or microwave.
Keto and Low-Carb Versions:
Keto Version:
- Substitute almond flour or coconut flour for the cornstarch to reduce the carb content.
- Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of the white sugar.
- Replace the milk with unsweetened almond milk or coconut milk for a lower-carb option.
Low-Carb Version:
- Use a combination of almond flour and flaxseed meal in place of the cornstarch.
- Opt for a sugar-free sweetener and unsweetened almond milk or coconut milk to reduce the carb count further.
- Increase the amount of eggs and reduce the amount of milk to create a firmer pudding texture.
In conclusion, Kathy’s Southern Corn Pudding is a quintessential Southern comfort food that brings warmth and nostalgia to any meal. With its creamy texture, sweet corn flavor, and hint of vanilla, this pudding is a true Southern delicacy that’s perfect for any occasion. Whether served as a side dish at a barbecue, a holiday feast, or a cozy family dinner, this corn pudding is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to savor the flavors of the South with this delicious and comforting dish!
