![]() ![]() Granulated Sugar – adds just a touch more sweetness to enhance the corn flavor.Cornbread Mix – our base! I use Jiffy cornbread mix, but other brands will work as well!.Eggs – gives the other ingredients some structure to achieve that pudding-like texture.Buttermilk – melts into the other ingredients to form a delicious creamy texture.Also helps to create that ooey-gooey texture. Sharp Cheddar Cheese – adds a sharp, cheesy flavor to balance out the richness of the other ingredients.Sour Cream and Cream Cheese – provide a tangy flavor and creamy, rich texture. ![]() Unsalted Butter – gives the pudding even more moisture and richness.Sweet Corn – adds a pop of texture and sweetness.Cream-Style Corn – makes the pudding ultra creamy and provides a sweet corn flavor.This simple list of ingredients comes together to make a flavorful holiday side dish! A corn casserole has more structure (like a loose cornbread.) Corn pudding, on the other hand, has a smoother, creamier, more custard-like texture…hence the word pudding in the name! Ingredients This is definitely going to be a favorite at the Thanksgiving table! What is corn pudding?Ĭorn pudding is a classic holiday dish! Although pudding does imply “dessert”, and corn pudding is sweet, this pudding is a savory dish made up of creamed corn, cornbread mix, and other ingredients.Ĭorn pudding is similar to corn casserole in ingredients (cornbread mix, corn, sour cream, butter), but the texture is slightly different. Loaded with corn, a little sweet, a little salty, a little tangy, and a whole lot of creamy. This slow cooker corn pudding might just be my new favorite Thanksgiving recipe…like, ever! You can see the flecks of bell peppers from the Southwestern Corn.Įvery bite of Mexican Corn Casserole is mouthwatering good. Here’s a side view of Mexican Corn Casserole. I wouldn’t keep it in the refrigerator uncooked any longer than that, but you can make this ahead.)īake about an hour and fifteen minutes at 350. (I covered this and refrigerated for almost 24 hours. Spray a 10×15″ baking dish with cooking spray. Pour corn batter ingredients into baking dish. You can easily get 16-20 servings out of this dish.Īdd creamed corn, Mexicorn or Fiesta Corn, diced green chilies, dehydrated onions, sour cream, and hot sauce.Īdd eggs and two boxes of Jiffy Corn Muffin Mix. I use a 10×15″ glass baking dish for this casserole as it is too much for a 9×13″ pan. Mexican Corn Casserole has nice Tex-Mex flavor and is a really creamy Corn Casserole. Mexican Corn Casserole is my favorite way to serve corn! Enjoy our family’s favorite holiday casserole recipe. So I recently remade this recipe (September 2014) for company again and took some new shots so you could get a better idea of what this casserole looks like. When I first posted this recipe in September 2012, my pictures were of very poor quality. This is one of our favorite corn recipes and I think you will enjoy it too. If you are looking for a corn casserole that’s not the same one with jiffy corn muffin mix this is it! It takes 5 minutes to assemble, and it will serve a crowd! This will probably provide 15 or 20 servings as a side dish with other food. One night Jane Peterson brought this fabulous dish and I, along with about 30 others, raved over it. I have loved it ever since and make it all the time for company. We would start with a potluck meal and then afterwards we would pray. Once a month I used to organize missionary prayer meetings at our home where we would pray for missionaries our church sent out and in our denomination. I wasn’t looking for another Corn Casserole recipe when I tasted this fabulous side dish one night. You basically toss all the ingredients together, throw them in a dish, and then bake them. On top of that, it’s not really difficult to make. It has a wonderful creamy texture that can’t be beat. It’s got some bite from using diced chilies and hot sauce. It’s got a slightly sweet flavor from using the creamed corn. I have probably 10 corn casseroles that I use and like a lot. ![]()
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