Southern corn pudding

4 steps

Updated at: Thu, 17 Aug 2023 03:52:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories959.5 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.