Corn Pudding
Here is how to make a super southern Corn Pudding. This is a corn dish that is the consistency of pudding. It's a tradition in the South, but I think you'll like it!
Here is how to make a super southern Corn Pudding. This is a corn dish that is the consistency of pudding. It's a tradition in the South, but I think you'll like it!
- Carbohydrate 167.8895575 g
- Cholesterol 83.07375 mg
- Fat 10.200495 g
- Fiber 10.8901879259944 g
- Protein 18.86428125 g
- Saturated Fat 4.12280725 g
- Serving Size 1 1 Serving (940g)
- Sodium 2596.168875 mg
- Sugar 156.999369574006 g
- Trans Fat 0.913621625000003 g
- Calories 738 calories
Step-by-step
- Melt 3 tablespoons butter or margarine in a medium saucepan over low heat.
- remove from heat, and add 1/4 cup flour, 1 tablespoon sugar, and 1/2 teaspoon salt.
- Stir until smooth.
- Add 3/4 cup milk, and stir well.
- Return the saucepan to the stove, and bring this white sauce to a boil over low heat.
- Cook for about 2 minutes, stirring constantly, until white sauce is thick and bubbly.
- Remove white sauce from heat, and stir in the 14.75 oz. can of cream-style corn.
- Now, stir a small amount of the 3 well-beaten eggs into the corn mixture, and then add the rest of the eggs, stirring constantly.
- Continue to stir the mixture, until all of the beaten eggs are incorporated into the corn mixture.
- Pour into an oven-proof dish that has been sprayed with cooking oil.
- Bake for 30 to 40 minutes, or until browned on top, and casserole is fairly well set up.
- You may let this dish sit for a few minutes, or serve immediately.
- It is great when served in a small bowl with a square of butter at the side!
The Roux Foundation
Swapping butter for margarine alters the thermal threshold during the initial melt, which subsequently impacts how the flour and fat bind into a paste. When incorporating the three-quarters cup of milk into that cooked flour mixture, keep the heat low to prevent scorching the dairy solids on the bottom of the saucepan. Cooking this white sauce for exactly two minutes activates the starch granules, ensuring the thickening power remains stable when the heavy can of cream-style corn is introduced.
Tempering the Eggs
Directly dumping cold, well-beaten eggs into a warm starch base risks immediate curdling, so introducing a small spoonful of the hot corn mixture to the eggs first equalizes the temperatures safely. Vigorous whisking during this tempering phase prevents the proteins from seizing into solid yellow bits. Once integrated, pour the batter into an oven-safe dish coated lightly with cooking oil to guarantee clean edges upon serving.
Bake Dynamics and Tradition
Classic southern preparations rely on this custard-like setting technique to bridge the gap between a dense bread pudding and a loose soufflé. Bake the casserole at standard moderate oven temperatures for thirty to forty minutes until the top turns golden brown and the center jiggles minimally. Allowing the baked dish to rest for five minutes permits the internal starches to finish setting fully before portioning.
