This corn pudding is the perfect side dish for any holiday meal, BBQ, or potluck gathering. Its creamy texture and delightful sweetness make it an irresistible complement to a variety of main courses, whether you're serving succulent roasted turkey during Thanksgiving, juicy ribs at a summer barbecue, or a hearty ham for Easter. The dish is incredibly versatile, easily adapting to different cuisines and flavors, which is why it has earned a special place on our holiday table.
It is always a crowd pleaser, consistently garnering compliments from family and friends alike. In fact, it has become one of the most requested side dishes for our holiday dinners, often overshadowing even the main entrees. Each bite is a comforting reminder of home, evoking warm memories of past celebrations, making it not just a dish, but a cherished tradition that brings everyone together. Whether served warm from the oven or at room temperature, this corn pudding consistently delights the palate, ensuring that it is never left untouched on the serving table.
Corn pudding, a dish that has delighted palates for generations, has its roots deeply embedded in the agricultural practices and culinary traditions of early American settlers. Its origins can be traced back to Native American cuisine, where corn, or maize, was a staple crop. Indigenous peoples of the Americas utilized corn in various forms, including grinding it into meal for breads, making porridge, and even creating sweet dishes. The versatility of corn made it an essential ingredient in their diets, and it was often combined with other local ingredients to create satisfying meals.
As European settlers arrived in North America, they encountered this vital crop and quickly adopted it into their own cooking practices. The settlers, particularly those from England and other parts of Europe, began to experiment with corn in their recipes. The combination of cornmeal, eggs, milk, and sugar or molasses gave rise to what we now recognize as corn pudding. This dish was not only a way to utilize the abundant corn harvest but also a means to bring comfort and warmth to family gatherings and communal meals.
Throughout the 18th and 19th centuries, corn pudding became a popular dish in Southern cuisine, where it was often served alongside meats and other hearty fare. The dish evolved over time, with variations emerging based on regional preferences and available ingredients. In some areas, cheese or spices were added to enhance the flavor, while in others, the pudding was sweetened with seasonal fruits or served as a dessert.
Today, corn pudding remains a beloved staple, especially during holidays and family gatherings, celebrated for its creamy texture and rich corn flavor. It reflects the melding of cultures and the adaptability of simple ingredients, showcasing how a dish can evolve while still honoring its historical roots. As we enjoy this comforting dish, we are reminded of the agricultural legacy that has shaped American cuisine and the enduring love for corn in its many forms.
Ingredient
5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
1 tablespoon orange juice
1/2 cup half&half 4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel white corn
2 (14.75-ounce) cans cream-style white corn
1 small green cayenne pepper, chopped fine (remove seeds if you want less heat) or 1/4 teaspoon of ground cayenne pepper
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Directions
In a large bowl, lightly beat eggs; add half&half and beat.
Stir in the remaining ingredients, adding the corn last.
Blend well.
Pour mixture into a buttered 2 quart casserole dish.
Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.
It's great the next day too. Enjoy!
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