Why make corn pudding when you can have cornbread? There are a few reasons why I prefer this savory dish to its sweeter cousin. First of all, it makes for a great side dish or appetizer. (It’s also great for breakfast.) Second, it’s easy to prepare and can be made with ingredients that most people have on hand year-round. Third—and most importantly—it tastes amazing! This recipe is inspired by the traditional Italian dish called polenta e fagioli, which translates literally as “polenta and beans.” However, in this case I’ve substituted sweet corn for the beans and added some spices to give it an extra kick.

Ingredients

1 can of creamed corn

1 cup of milk

1 cup of yellow cornmeal

1/2 cup of sugar (you can use less if you like)

1/2 cup melted butter or margarine, plus more for greasing the baking dish

1 teaspoon baking powder (or 1 tsp baking soda + 1/2 tsp cream of tartar)

One egg beaten with a fork

Step 1 a recipe for corn pudding

• Mix together the cornmeal, flour, sugar and baking powder in a large bowl.
• Add milk and eggs to the dry ingredients and mix until just combined (it will be lumpy).
• Pour into a greased casserole dish and bake at 350 degrees for 30-45 minutes or until golden brown on top and set in middle

Step 2

In a large saucepan, combine the corn, milk and butter. Bring to a boil over medium heat and then reduce to simmer for 10 minutes or until most of the liquid has been absorbed. Stir in eggs and flour until well combined, then pour into baking dish. Bake at 350 degrees for 45 minutes or until golden brown on top and firm in center (a knife inserted into center should come out clean).

Step 3

Now it’s time to mix up your cornbread batter. Add the cornmeal, baking powder and salt to a large bowl and mix well. Then add the egg, milk, butter and stir until combined. Pour into a greased 9×13 inch pan and bake for 30 minutes or until golden brown on top (a toothpick inserted in the center should come out clean).

Step 4

Now it’s time to pour your mixture into the baking dish. You should have about 2 cups of corn pudding left over, so transfer it back into its bowl and store it in the refrigerator for another day or two. If you don’t plan on using all of it at once, then just make sure that you keep any leftovers cool and covered when not being eaten right away.

Once your dish has been filled with our delicious tasting Mediterranean recipe corn pudding, place it in a preheated oven set at 350 degrees Fahrenheit or 176 Celsius (or Gas Mark 4). Bake until golden brown on top and firm throughout (about 45 minutes). Remove from heat once done baking; let cool for at least 10 minutes before serving!

A recipe for corn pudding is easy to make and tastes great.

Corn pudding is a great way to use up leftover corn. It’s also easy to make and tastes delicious!

Corn pudding is a great side dish for any summer meal, whether you’re grilling or baking.

Conclusion

This a recipe for corn pudding is a great way to give your family a taste of the Mediterranean. It’s easy to make and tastes great, so why not try it out?