Corn pudding

Corn pudding is a traditional American dish that originates from the Southern U.S.. It is a staple food in many households, particularly during the Thanksgiving holiday.

History

Corn pudding has its roots in Native American cooking. The dish was adopted by European settlers in the 17th century and has since become a popular dish in the Southern United States. The recipe has evolved over time, with variations including the addition of ingredients such as milk, butter, sugar, and eggs.

Preparation

The primary ingredient in corn pudding is corn, which can be used fresh, frozen, or canned. The corn is typically combined with a mixture of milk, butter, sugar, and eggs to create a custard-like consistency. Some recipes also include flour or cornmeal to thicken the pudding. The mixture is then baked until it is set and golden brown on top.

Variations

There are many variations of corn pudding, including savory versions that omit the sugar and include ingredients such as cheese, onions, and peppers. Some recipes also include meats such as bacon or ham. In the Midwest, a version of corn pudding known as "corn casserole" is popular and often includes a box of Jiffy corn muffin mix.

Cultural significance

Corn pudding is often served as a side dish during Thanksgiving and other holiday meals in the Southern United States. It is also a popular dish at potluck dinners and church suppers.

See also

• List of American foods
• List of custard desserts
• Southern United States cuisine