Corn pudding is one of those old family recipes that has been enjoyed for almost every holiday meal and on special occasions since the end of time. I have tried many recipes through the years, but have always come back to this one. It is quite simply the best, most delicious corn pudding ever. And no small wonder. It’s my grandmother’s recipe. It uses all-natural ingredients. No mix required.
I will apologise up front for the lack of appealing photos. There is no way to make this look even half as good as it tastes.I hope that doesn’t put you off. I will tell you that this is quite simply the best recipe and you can then make up your own mind.
Let me tell you why I keep coming back to this recipe. Other’s that I have tried have ended up being too soggy or creamy, with a texture I was not fond of.This one is somewhere in between a soufflé and a cornbread. It holds its shape when you take it out of the dish, and you can fry the leftovers in a bit of butter for breakfast the next morning.
Plus with two kinds of corn, as well as cornmeal, you get plenty of full on corn flavor! Its just really yummy.A bit sweet, nice and buttery, totally delicious!
WHAT YOU NEED TO MAKE GRANDMOTHER’S CORN PUDDINGThere is nothing out of the ordinary here and if you are like me and always have cornmeal, corn niblets and cream style corn in your larder you will always have the makings of this delicious casserole!
- all purpose plain flour
- granulated sugar
- butter (I just use regular salted)
- large free range eggs
- yellow cornmeal (Not the self rising one. In the UK you can use coarse polenta)
- Sour cream (there is a time for low fat, this is NOT one of them)
- Full fat milk (again, see above)
- baking powder
- salt
- whole kernel sweet corn niblets, drained
- cream style sweet corn
I have a great affection for sweet corn, although now in my later years it doesn’t always sit well with me. *ahem* I eat it anyways and pay for it later.I ADORE cream-style corn. I could eat it cold right out of the can. Call me crazy if you will.
Another thing I really like about this sweet corn pudding is that it does not require the use of a cornbread muffin mix. This is something that has never been easily available where I have lived. I have always had to source it via mail order, or an expensive online American grocery supplier. If I am going to have to use an expensive cornbread muffin mix, I want it to go into something which I enjoy.
HOW TO MAKE GRANDMOTHER’S CORN PUDDINGThis is really simple and quick to throw together. I find that if you gather all of the elements ahead and have them mise en place, it goes together in a jiffy! First preheat your oven to 325*F/160*C. Also, you will need a 13 by 9-inch baking pan or casserole dish. Butter it really well so that nothing sticks.
Whisk together the flour, cornmeal, baking powder, and salt, ready to add together at the end. Set it aside. Whisking them together like this helps to distribute the baking powder evenly. You need to cream room temperature butter with some sugar until it is light and fluffy. I use my electric hand mixer for this.
Once you have done that you can start beating in the eggs. I do this one at a time. If your mixture starts to look curdled, you can beat in a tiny bit of the flour mixture to bring it back together. Beat in the sour cream. I always use full fat for this casserole. It’s a casserole that is meant to be served as a part of an occasion and I cannot attest to the results if you use low fat. But if you do use low fat and it works, do let us know! Thanks!
Once you have all of that mixed together, it is time to add your flour mixture and your milk (again full fat.) I usually do this by hand, using a wooden spoon. I do it like I would do for a cake, making three dry and two wet additions, beginning and ending with the flour. It will start to rise right away but don’t worry, that’s normal and you’re almost done.
To finish off you fold in both cans of corn. Make sure you drain the whole kernel corn really well. Just fold it in until you have mixed it all in evenly. Pour into the prepared baking pan and bake it uncovered in your preheated oven until you have a lovely light brown, set mixture. This smells really good when it is baking. Leave it to cool in your pan for about 10 minutes before cutting into squares to serve.
You could probably cut the recipe in half successfully, but it is meant to really be enjoyed when you have a nice crowd around your table, and you will have to figure out what to do with the other halves of your cans of corn.I never mind having leftovers of this as they are really delicious cut into squares and fried in butter the next day for breakfast. With some maple syrup drizzled over top there is nothing tastier! (I know I am such a glutton!)
I am not sure if you can freeze this or not. There has never been enough of it leftover to put that to the test. We love to enjoy this with baked beans and ham. But it’s also good with turkey, pork, beef, chicken, etc. I enjoy it any which way I can get it!
Grandmother’s Corn PuddingYield: 8Author: Marie RaynerPrep time: 10 min cook time: 50 min total time: 1 HourThis recipe is perfect for the holidays and is especially great served with roasts of any kind. We love it with ham and beans. Best of all it uses ingredients we all have in our homes most of the time. Simple, simple, delicious!Ingredients
- 1/2 cup (120g) butter at room temperature
- 1/2 cup + 2TBS (124g) sugar
- 2 large free range eggs at room temperature
- 1 cup (120g) full fat sour cream
- 1/2 cup + 1 TBS (150g)plain all purpose flour
- 1/2 cup (85g)yellow cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 can (15 1/4 ounces/425g) whole kernel sweet corn, drained
- 1 can(14 3/4 ounces/420g) cream-style corn
Instructions
- Preheat the oven to 325*F/160&C/ gas mark 3. Butter a 9 by 13 inch pan really well and set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl and set aside.
- Beat the butter and sugar together until light and fluffy. (5 to 7 minutes) Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Stir in the dry ingredients, alternately with the milk, making three dry and two wet additions.
- Fold in the corn and the cream corn until everything is combined. pour into the prepared pan, shaking slightly to even it out.
- Bake in the preheated oven, uncovered, for 50 to 60 minutes until lightly golden. Leave to cool in the baking dish for about 10 minutes, then serve cut into squares.
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