Corn pudding is a comforting and delicious dish that holds a special place in my heart. It’s a classic American dish that has been around for centuries, with variations of the recipe passed down from generation to generation. What I love most about corn pudding is that it’s made with simple ingredients that most of us already have in our kitchen. This recipe features sugar, flour, salt, eggs, milk, butter, and of course, corn. Despite the simplicity of the ingredients, the result is a wonderfully rich and creamy dish that pairs well with almost any main course. It’s the perfect side dish for family dinners, holiday meals, or even for potluck parties. Plus, it’s easy to make, which is a bonus for those busy days when you don’t have a lot of time to spend in the kitchen. I’ve always been a fan of corn dishes, and this corn pudding is no exception. Every spoonful is a delightful mix of sweetness from the corn and creaminess from the milk and eggs. It’s a dish that brings back fond memories of family gatherings and cozy meals at home. And I’m sure that once you try it, you’ll understand why I love it so much!
Ingredients
- 3/4 c. sugar
- 2 Tbsp. flour
- 1/2 tsp. salt
- 2 eggs
- 1 1/4 c. milk
- 1/2 stick butter, melted
- 1 1/2 pt. corn, drained
Baking Instructions
- Mix all ingredients together.
- Bake at 375° for 1 hour.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Sweet Chronicles of Corn Pudding
The Ingredients Gathering
In the wild, wild world of my kitchen, I found myself embarking on a gastronomical escapade. No, not an “adventure,” I promised not to use that word, didn’t I? Alright, let’s call it a culinary quest then. The mission? To conjure up a delightful **Corn Pudding**. Armed with my shopping list, I ventured into my pantry, emerging victorious with a 3/4 c. sugar, 2 Tbsp. flour, 1/2 tsp. salt, 2 heroic eggs, 1 1/4 c. milk, a 1/2 stick of butter (melted, because who likes solid butter?), and 1 1/2 pt. corn, drained and ready for action.
The Mixing Maelstrom
In the epic battle of man versus ingredients, the first step was to mix all my gathered heroes together. Now, this might seem like an easy feat, but let me tell you something. Mixing is not for the faint-hearted. It’s like hosting a party where everyone has to get along. The sugar and flour created a sandy beach, the salt sprinkled in like tiny pebbles, the eggs broke in adding drama, the milk flowed like a creamy river, the melted butter slithered in, and the corn? They bobbed like tiny yellow rafts. Mix, mix, mix, until the batter looked like it could qualify for a modern art exhibit.
The Oven Tango
After the battalion of ingredients was duly mixed, it was time to do the oven tango. That’s right, the dance of preheating the oven to 375°. It’s a delicate balance, you see. Too hot and it’s a dessert desert in there, too cold and it’s a pudding ice age. But at 375°, it’s just warm enough for our corn pudding to feel cozy and start bubbling into deliciousness.
The Bake Off
Now, the most nail-biting part of our quest, the bake-off. The batter was slid into the oven, the timer set for 1 hour. I pressed my nose against the oven glass (not recommended, of course, unless you enjoy the sensation of a mild face sauna) and watched as the batter morphed into a golden, fluffy pudding.
The Taste Test
Finally, after what seemed like ages (read: exactly one hour), the oven bell chimed, signaling the end of our quest. The corn pudding was ready, its sweet aroma filling the kitchen. It was the moment of truth, the taste test. I scooped a spoonful, blew gently, and took a bite. And… it was like a festival of flavors, a symphony of sweet and savory, a… okay, okay, I’ll stop with the metaphors. But it was pretty darn good!
So, dear readers, that was my escapade… I mean, quest… into the world of corn pudding. It was filled with sugar, spice, and everything nice (and by spice, I mean salt). And if you can brave the mixing maelstrom and the oven tango, you too can enjoy the delectable treat that is corn pudding. Until our next culinary quest, happy cooking!
