Preheat the oven to 350 degrees.
Spray an 8-by-8-by-2-inch casserole dish (or similar size) with cooking spray and set it aside. Sauté the bacon in a skillet over medium heat until crisp. Remove the bacon and drain on a paper towel. Drain two-thirds of the bacon fat out of the skillet and add the olive oil to the remaining bacon fat. Add the corn, leeks, garlic, and red bell pepper. Sauté over medium heat until all of the vegetables are just cooked, about 5 minutes.
Remove the pan from the heat. Add the bacon bits and mix until well incorporated. Season with salt and pepper, to taste, then season with the Tabasco to your preferred level of heat.
In a large mixing bowl, mix together the cream, egg yolks, mustard powder, Worcestershire sauce, parsley, and chives. Place the corn mixture in the bottom of the prepared baking dish and spread it out evenly. Pour the cream mixture over the top and bake for 55 minutes. Let cool slightly, about 5 minutes, then serve hot.
Preheat oven to 350ºF. Grease a 3-quart baking dish and set aside.
Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.
Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.
Pour batter into prepared pan and bake until center is just barely set, about 30&ndash35 minutes. Do not over-bake!
Of all the cozy Thanksgiving side dishes, corn pudding is my favorite.
It&rsquos true, you can&rsquot have a proper Thanksgiving feast without sweet potatoes or herbed dressing. However, fragrant corn pudding, with its dense luxurious texture, is the dish that makes holiday meals special. I&rsquom always sad when it&rsquo missing from the meal.
Living in the South, I&rsquod like to think I know a thing or two about corn pudding. I&rsquove made many recipes over the years, and eaten even more than I&rsquod like to admit.
In my humble opinion, the best corn pudding versions have a heavy texture, a moist silky bite, a rustic corn flavor, and kernels of corn speckled throughout. There should be a perfect savory-sweet balance, with a buttery aftertaste.
Good corn pudding is a brilliant complement to roast turkey, baked ham, and even beef roast!
Start by sizzling chopped bacon in a skillet until it turns red. Add chopped onions and sauté until the onions are very soft.
In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and garlic powder together.
Then whisk in half-and-half, eggs, melted butter, and the bacon and onions.
Pour the mixture into a baking dish. You can use frozen or canned corn, but fresh corn is optimal.
Bake the corn pudding until the top is golden and the center is just barely set. The worst thing in the world is to over-bake corn pudding and end up with something more like corn bread.
(Don&rsquot get me wrong, I love cornbread, but it&rsquos no substitution for decadent perfectly cooked corn pudding.)
Simple rustic Southern corn pudding is a true holiday treasure. Add it to your Thanksgiving menu this year.
Corn Pudding With Bacon And Leeks
When I cook, the flavors always start in my head. I usually pick a central ingredient and then build the dish from there. I love making this delectable and creamy corn pudding in the summer, when the corn is so fresh and sweet. The leeks and the bacon add the salty, smoky, and earthy elements to the dish, making this a great complement to any entrée. I usually find myself eating it all by itself, it’s that good!
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You Will Need
Preheat the oven to 350°F. Spray an 8 by 8 by 2-inch casserole dish (or similar size) with nonstick cooking spray and set it aside.
Sauté the bacon in a skillet over medium heat until crisp. Remove the bacon and drain on a paper towel.
Drain two-thirds of the bacon fat out of the skillet and add the olive oil to the remaining bacon fat. Add the corn, leeks, garlic, and red bell pepper. Sauté over medium heat for about 5 minutes, or until all of the vegetables are just cooked.
Remove the pan from the heat. Add the bacon bits and mix until well incorporated. Season with salt and pepper to taste, then season with the Tabasco to your preferred level of heat.
In a large mixing bowl, mix together the cream, egg yolks, mustard powder, Worcestershire, parsley, and chives.
Place the corn mixture in the bottom of the prepared baking dish and spread it out evenly. Pour the cream mixture over the top and bake for 55 minutes. Let cool slightly, about 5 minutes, then serve hot.
So what is corn pudding?
People make corn pudding so many different ways, so I will describe my corn pudding. This corn pudding is a creamy mixture of whole kernel corn, and cream corn. The corn is tossed is a sweet creamy mixture made of eggs, butter, flour, and more. It is then baked until it is golden brown. Once done it has a “pudding” texture. Corn pudding while warm, and is usually served as a side dish ( like candied yams) during the holidays such as Thanksgiving, and Christmas.
Cornbread, Leek and Bacon Pudding
Preheat oven to 425 degrees. Generously butter a 13x9x2 inch baking dish.
In a large skillet, cook bacon until crispy remove from pan, crumble and set aside, reserving grease. Add butter. Place over medium heat.
Add onion, leeks, and green onion and cook 6 to 8 minutes, or until tender. Remove from heat and set aside to cool.
Spoon half of cornbread crumbles into prepared baking dish press down gently.
In a small bowl, whisk together eggs, heavy whipping cream, cheese, and chopped fresh herbs (mixture will be lumpy).
Pour Â½ egg mixture over cornbread in prepared pan. Top with onion mixture. Sprinkle with crumbled bacon and ham. Add remaining cornbread crumbles, pressing down gently. Pour remaining half of egg mixture over cornbread. Set aside for 10 minutes to soak.
Top with crumbled crackers. Bake for 30 minutes or until set and golden brown. Allow to cool for 15 minutes before serving. Garnish with fresh oregano, if desired.
Preheat oven to 450º. Lightly grease a 9-inch pan, place in oven to heat.
In a large bowl, lightly beat egg. Add buttermilk, cornmeal, chives and salt. Stir until ingredients are combined. Stir in melted butter. Pour mixture in hot pan.
Bake for 15 to 20 minutes, or until cornbread is golden brown and begins to pull away from the sides of the pan. Allow to cool in pan 20 minutes remove to wire racks to cool completely. Cut cornbread into 1 inch cubes.
Cook’s Note: This recipe is even better if you make the cornbread a day ahead.
One dish that is sure to be found at every Thanksgiving table is baked corn pudding.
I cannot imagine my turkey dinner without it, nestled right up against my mashed potatoes, because I like them in the same bite.
In looking through my cookbooks, I found a signed copy of Good Earth and Country Cooking, Betty Groff&rsquos first cookbook written with Jose Wilson. Mrs. Groff was a Lancaster county culinary celebrity who ran a restaurant at Groff&rsquos Farm. Discovered by Craig Claibourne and supported by James Beard, Betty Groff made Pennsylvania Dutch farmhouse cooking famous.
Italian hospitality is rivaled only by Pennsylvania hospitality, and I was lucky enough to get the best of both worlds. Betty&rsquos first chapter in her first book is titled &ldquoI Cook Because I Love People.&rdquo The second chapter is titled. &ldquoA food for Every Season.&rdquo These two statements are close to my own heart and why I have that warm, near tearful feeling realizing how much this part of Americana developed my food view. If Betty Groff read my tag line, she would agree and probably share many stories about food and love.
- 1 ½ teaspoons olive oil
- 1 cup chopped onion
- ½ cup red bell pepper, chopped
- 1 teaspoon minced garlic
- 2 cups whole kernel corn, drained
- 1 cup milk
- ¼ cup cornmeal
- 1 egg
- 2 egg whites
- 1 ½ cups shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- ½ cup crushed tortilla chips
- salt to taste
- ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
- 2 pounds frozen corn kernels, thawed
- Whole milk as needed (about 1 cup)
- 6 eggs, separated
- 1/2 cup sugar
- 6 tablespoons butter, softened
- 3/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
- 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
- Half of a red bell pepper, cut into strips
- *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.
Crock Pot Corn Casserole
Making this side dish in the Crockpot opens up more oven and stove top space. As we all know cooking space is at a premium while preparing a holiday meal, particularly Thanksgiving.
A crock pot corn casserole solves oven space issue. Having a large casserole dish in the oven can hold up other dishes and make dinner long to cook. The slow cooker version is easy to place aside out of the way. I am also a fan of Crock Pot Mashed Potatoes for the same reasons.
This slow cooker Corn Pudding Casserole is not just served during the holidays though. It is also a popular side dish to serve with barbecue and at potlucks and picnics. It’s certainly a versatile comfort food and well suited to additions. Great with any dinner!
Origin of the Corn Casserole
Forms of this dish have been around in some form for centuries. Native Americans made a simple version from fresh corn cob scrapings and the dried corn meal was made into corn pone. Corn pudding is a blend of the two, mixed with typical European custard ingredients. [source]To suit modern tastes other seasonings and ingredients are also often added (see variations below).
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, what makes up Comeback sauce, or the ingredients for a real southern cornbread. 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!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Corn Pudding
- 5 large eggs , at room temperature
- 1/2 cup half and half , at room temperature
- 1/4 cup self-rising flour
- 1/3 cup unsalted butter , melted and slightly cooled
- 1 tablespoon bourbon , optional
- 3 cups frozen corn , thawed
- 2 (14.75-ounce) cans cream-style yellow or white corn
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (or Creole or Cajun seasoning) , or to taste
Preheat oven to 400 degrees F. Butter a 2 quart casserole dish set aside. Beat eggs with half and half in a large bowl, whisk in flour, a little at a time until fully incorporated. Quickly whisk in melted butter and add bourbon if using. Fold in corn, add sugar, salt, pepper and cayenne or Cajun seasoning mix until blended. Transfer to prepared baking dish. Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Let rest 10 minutes before serving.
Cook's Notes: For a little extra heat, stir in 1/8 cup minced jalapeno or chopped green chilies. Top with 1/2 cup shredded Parmesan or your favorite cheese, if desired.
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