Southern corn pudding
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Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
84
High
Nutrition per serving
Calories959.3 kcal (48%)
Total Fat38.4 g (55%)
Carbs141.2 g (54%)
Sugars65.8 g (73%)
Protein22.1 g (44%)
Sodium2048.7 mg (102%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
100ggreen onions
2red chilies
fresh sweet corn
or 1, 100g of drained canned corn kernels, or frozen kernels
850gcreamed corn
cans
400gsweetened condensed milk
can
4eggs
1 cupcornmeal
use less if you want it less bread-like
¼ cupcornstarch
10gcoarse salt
1 teaspoondried sage
1 teaspoondried thyme
12gbaking powder
½ cupbutter
melted, or rendered turkey fat
Instructions
Step 1
Heat your oven to 375ºF/190ºC. Use a little of your melted butter (or turkey fat) to grease a 9x13 inch (23x33cm) baking dish.
Step 2
Slice the green onions, and put the white and whitish-green slices in a mixing bowl, reserving the green slices. Shuck the corn, slice off the kernels and put half of them in the bowl, reserving the other half. Slice the chilies into thin rounds and reserve. (If you want less heat, discard the upper portion of the chilies where the seeds and ribs are most concentrated.)
Step 3
In to the mixing bowl, put the creamed corn, sweetened condensed milk, eggs, cornmeal, cornstarch, salt, sage, thyme, baking powder and melted butter (or turkey fat). Stir the batter until smooth — it should be very loose. Pour it into the baking dish. On top, scatter the onion greens, chili slices and remaining corn kernels.
Step 4
Bake for about a half hour, until the top is starting to go golden and the inside feels just barely solid.
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