A mix of tender frozen and creamy corn, baked in a savory egg custard.
Corn Pudding
Corn Pudding suffers a similar identity crisis as corn casserole. What defines it is most often what you grew up with and nobody makes any of it the same way.
What some folks call corn spoon bread, others call corn casserole... and vice versa.
What some call corn casserole, yet others call corn pudding... and vice versa.
It's kinda like that whole potatoes au gratin versus scalloped potatoes.
Or what really is a po'boy. Is it a fancied up sandwich? Or a simple poor man's sandwich?
What makes up Comeback sauce. Is it just mayo and ketchup with a ton of pepper? Or is it more flavor intense than that?
And the big one.
What are the actual ingredients for a real southern cornbread because everybody has an opinion on that, and they all think their way is the only right way.
For me, when we're talking about corn pudding, I think of a corn-based, savory egg custard... with lots of eggs.
Sometimes I work on a recipe multiple times before I strike where I want it to be, and this is one of those instances.
I've been through many iterations of corn pudding, playing around with multiple revisions on number of eggs, types of corn, sugar or no sugar, heavy cream or milk and how much, before settling happily right here.
It's downright delicious but simple. There's really not much to it - just mix, pour and bake really - and since it's Christmas, a little bit of Maker's Mark is a nice addition, though completely optional.
I like to use a blend of tender, frozen corn with canned cream corn, which The Cajun loves. If you happen to have home-canned versions of either or both of them, all the better!
For more of my favorite veggie and side dish recipes, pop over to my Pinterest page!
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