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Sunday, May 15, 2011

Southern Corn Pudding



One old time side dish that dates back far in southern cuisine history is Corn Pudding. Corn Pudding, (aka Puddin' Corn, Corn Pudding, Hoppy Glop, Corn Mash, Country Pudding) is a gelatinous food product made from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients, typically used as a food staple in rural communities in the southeastern parts of the United States. 

Makes 6 servings

Ingredients:
2 2/3 cups corn freshly cut from cob
2 tablespoons butter
1/4 cup onions diced small
1/4 cup green bell peppers diced small
1 1/2 tablespoons cornstarch
2 teaspoons sugar
3/4 teaspoon salt
Freshly ground pepper to taste
1 cup shredded sharp white cheddar cheese
1 cup milk
3 eggs lightly beaten


Instructions:

Heat oven to 300° F. In small skillet over low heat, melt butter or margarine; add onion and green pepper. Cook gently, stirring often, until wilted. In medium mixing bowl, combine cornstarch, sugar, salt, and pepper. Stir in a few tablespoons of milk to make a smooth sauce . Add remaining milk and eggs. Stir in corn, cheese and onion mixture. Turn into a greased 1 1/2 -quart shallow baking dish. Place baking dish in a 9 x 13-inch baking pan. Pour enough hot water into larger pan to same height as corn mixture. Bake until knife inserted in center comes out clean, about 1 hour. Remove from oven and let stand 10 minutes before serving. Pudding should be the consistency of baked custard.
Suggestions: Try adding cracked pepper corns, red pepper flakes and red bell peppers, and chili pepper for a Mexican inspired corn pudding.

Note: Loosely pack corn kernels when measuring.
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