Imagine a side dish so creamy, so irresistibly delicious that it steals the spotlight from the main course. The Beaumont Inn Corn Pudding is not just a recipe; it's a culinary experience that transforms ordinary corn into a luxurious, melt-in-your-mouth delicacy. Passed down through generations and perfected in the heart of Kentucky, this corn pudding is the secret weapon that will elevate your family dinners and holiday spreads from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can of cream-style corn
- 1 cup of milk
- 3 eggs, beaten
- 1/2 cup of sugar
- 1/4 cup of butter, melted
- 1 cup of cornmeal
- 1 teaspoon of baking powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the beaten eggs with milk, melted butter, and sugar. Whisk these ingredients together until they are well blended and the sugar starts to dissolve.
- Add the cream-style corn to the egg mixture, stirring gently to incorporate evenly throughout the mixture.
- In a separate bowl, mix the cornmeal, baking powder, and salt. Ensure these dry ingredients are thoroughly combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a smooth, consistent batter without overmixing.
- Pour the prepared corn pudding batter into the greased baking dish, spreading it evenly with a spatula to ensure uniform cooking.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the center is set. The pudding should have a slight wobble but not be liquid.
- Remove from the oven and let the corn pudding rest for 10-15 minutes before serving. This allows it to set and makes it easier to portion.
- Serve warm as a side dish, garnishing with a small pat of butter if desired. The corn pudding pairs excellently with roasted meats or as a holiday side dish.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter - this can make your pudding tough instead of tender.
- For extra richness, substitute half-and-half for milk.
- Check doneness by inserting a knife near the center - it should come out clean with just a few moist crumbs.
- Let the pudding rest after baking to allow it to set and develop its full flavor profile.
- For a crispy top, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Leftover corn pudding can be refrigerated and gently reheated in the oven for best texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 7g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 110mg
