Corn Pudding

A southern dish – corn pudding

I don’t remember having corn pudding as a child. I suppose that’s because it’s a southern dish, and I grew up north of the Mason Dixon line. For me, it was love at first bite. I think it will be for you, too,

If you want a delightful taste of home, try this recipe. This dish is a favorite in my community at social events, during holiday times, and just on a regular basis. Our church serves it at our annual Christmas dinner for widows, and it always receives rave reviews.

Its history

There are other names for this dish. It is also referred to as spoonbread or pudding corn. This recipe is best if you use whole corn. It dates back to the 17th century when settlers were introduced to it by Native Indians.

Benefits of corn pudding

This dish is easy on the stomach and can probably be digested easier than just plain corn. It has a complete source of protein. It is also a low-energy density food. This dish is also higher in carbohydrates than a regular serving of corn. The addition of eggs and butter add more nutrition to the dish. Corn is naturally gluten free and low in fat. It also provides roughage which improves gut health. As with any food that is healthy, moderation is the key. One can certainly enjoy this dish for special holiday occasions!

This recipe is so easy, and it comes from my friend Pat. The ingredients in this recipe are items you have in your kitchen. You don’t need to make an extra trip to the store to purchase ingredients. I think home-grown corn is the best, but you can use canned corn instead. You put everything into the blender, whip it together, and bake it for about an hour.

The recipe