Corn Pudding Recipe

 

Corn Pudding Recipe

Corn Pudding Recipe is a quick and easy side dish for everything from holiday dinners to everyday weeknight meals. 

Corn pudding is a delightful mix of creamy, sweet, and savory flavors. Perfect for Thanksgiving, Christmas, or a cozy Tuesday dinner, our simple Corn Pudding recipe boasts hints of vanilla and nutmeg that everyone will adore. It bakes in 45 minutes with a custard-like texture but only takes 10 to prepare!

Top of Form

Bottom of Form

Ingredients

5 large eggs (room temperature)

1/3 cup salted butter (melted and cooled)

1/4 cup granulated sugar

1/2 cup half and half

1/4 cup cornstarch

1/2 teaspoon vanilla extract

Dash of nutmeg

15.25 ounces white shoepeg whole kernel corn, drained (1 can)

29.50 ounces cream-style corn (2 cans)

Instructions

1.                  Preheat oven to 400 Degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.

2.                  In a large bowl, lightly beat eggs. Add melted butter and sugar. Use 5 large eggs, ⅓ cup salted butter, ¼ cup granulated sugar

3.                  In a small bowl, whisk together the milk and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. Use ½ cup half and half, ¼ cup cornstarch

4.                  Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well and add ½ teaspoon vanilla extract, Dash of nutmeg, 15.25 ounces white shoepeg whole kernel corn, drained, 29.50 ounces cream-style corn

5.                  Pour the mixture into the prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.

Storage and Reheating

Storing Leftover Corn Pudding: Allow the corn pudding to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Reheating Instructions: For the best results, reheat individual servings in the microwave for 1-2 minutes, checking and stirring every 30 seconds to ensure even heating. If using an oven, cover the pudding with aluminum foil to prevent it from drying out and reheat at 325°F (165°C) until warmed through, which might take about 15-20 minutes.

Freezing for Later: I recommend enjoying corn casserole fresh for the best taste and texture, but it can be frozen. Let the pudding cool completely, then transfer to a freezer-safe container, leaving a small space at the top for expansion. Thaw in the refrigerator overnight and reheat as instructed above. Please note that the texture may change slightly when thawing and reheating.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

Apple and Sweet Potato Bake

 

Apple and Sweet Potato Bake

It's the perfect side dish for any festive family gathering. I personally don’t like sweet potatoes, but my guests love this dish. I’ve made it for Thanksgiving, Christmas, Easter, and surprisingly enough, a few wedding luncheons. Each time, I received requests for the recipe. It’s that good.

Ingredients

½ cup salted butter, plus more for buttering the dish (1 stick)

4 large, sweet potatoes or yams (about 5 pounds)

5 granny smith apples (about 2 ½ pounds)

1 Cup white sugar

3/4 cup light brown sugar

3 tablespoons water

4 tablespoons lemon juice

Instructions

Preheat oven to 375º F.  Butter a 9-by-13-inchbaking dish or other similar dish or spray with nonstick spray; set aside.

Pierce the sweet potatoes in a few places with a two-pronged fork (so they won’t burst during baking).  Place the potatoes on a rimmed baking sheet or directly on a rack in the oven and bake for about 1 hour or until they offer no resistance when pierced with a fork (they are going to continue cooking in the casserole, so don’t over bake.  If you do, the potatoes will fall apart, and you won’t be able to slice them).  Remove from oven and set aside to cool.

Peel the apples. Stand the apple upright and cut all four sides off, as close to the stem as possible without cutting through the stem. (You’ll lose a tad of apple, but this way, you are coring and cutting the apple at the same time.  Discard the core (or munch on it while you work) and cut apples into ¼-inch-thick slices.

When the sweet potatoes are cool enough to handle, use a paring knife to strip away the skin. Slice them into ¼-inch-thick slices or make them thicker if the slices are falling apart.

Arrange a single layer of sweet potato slices as close together as possible, in the prepared baking dish (try not to have too much overlapping). Fill any holes with broken pieces of sweet potato. Top with a layer of apple slices (either scatter them evenly or lay out each slice neatly so they’re barely shingled over the other). Sprinkle with half the brown sugar and dot with 4 tablespoons of the butter. Repeat layering with the remaining potatoes, apples, sugar and butter.

Cover dish with aluminum foil and bake in the preheated oven for 30minutes.  Lower heat to 350ºF and bake for another 20 to 30 minutes, until apples are tender.  Remove foil and continue to bake until the apples the top is browned, about 10 to 15 minutes more.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Collard Greens with Bacon

 

Collard Greens with Bacon, lots of bacon, are a tasty Southern side that pairs well with just about every dish you could possibly imagine.

Ingredients

½ Lb bacon uncooked, diced into small pieces

1 large onion diced

2 cloves garlic minced, or 2 tablespoons already diced garlic

1 to 2 pounds collard greens washed and cut into 2-inch pieces, stem removed (about 4-8 cups packed)

3 cups chicken stock

1/4 teaspoon red pepper flakes

1 tablespoon brown sugar

1 teaspoon apple cider vinegar

Instructions

Cook bacon: In a Dutch oven or large heavy-bottomed pot, cook the bacon pieces over medium-high heat until all fat is rendered. As the bacon starts to cook and the fat starts to render and bubble, you may need to reduce the heat to prevent it from burning. Once the bacon is fully cooked and crispy, transfer the cooked bacon pieces to a paper towel-lined plate. Remove almost all the fat from the pan but leave about a tablespoon in the pan to cook the onions.

Cook onions: Sauté the onions in the remaining tablespoon of bacon grease over medium-high heat until they are tender and slightly Caramelized, about 8 minutes.

Add your garlic to the onions, then sauté another couple of minutes.

Add collard greens: Add the prepared greens and sauté just until they start to wilt.

Simmer: Pour in chicken broth and add red pepper flakes, brown sugar, and apple cider vinegar. Turn heat to low, cover, and simmer for 45 minutes. About five minutes before they finish cooking, stir in most of the cooked bacon, reserving some to sprinkle on top when serving. Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Creamed Spinach Casserole

 

Creamed Spinach Casserole

This spinach casserole makes a creamy and decadent holiday side dish or an amazing dip for crackers or veggies. But it is best served as a side dish to any holiday side dish.

This dish is absolutely decadent, creamy, and easy to make! It’s also a holiday favorite. It's made with fresh spinach for the best taste and flavor, but you could sub frozen spinach, if you can’t find fresh.

Serves 8

Ingredients

1 small onion

2 cloves garlic

2 tablespoons butter

30 ounces fresh baby spinach

14 ounces canned chopped artichokes

8 ounces cream cheese cubed

1 cup sour cream

½ cup half and half

1/2 cup shredded Parmesan cheese

1 teaspoon salt

10 butter crackers

Instructions

Preheat oven to 350 degrees. Spray a 2-quart baking dish with non-stick spray.

Chop the onion and mince the garlic.

Heat the butter in a large, deep skillet over medium heat until melted.

Add the onion to the skillet and cook until softened and caramelized, about 5-8 minutes. Add the garlic and cook for 1 more minute.

Add half of the spinach to the skillet and cook until beginning to wilt. Add in the remaining spinach as it will fit in the pan, carefully stirring, until all the spinach is in the pan and has wilted.

Drain any liquid from the skillet.

Add the chopped artichoke hearts, cream cheese, sour cream, half and half, Parmesan cheese, and salt. Stir well.

Transfer the mixture to the prepared baking dish and crumble the crackers over the top. Sprinkle with additional Parmesan cheese, if desired.

Bake for 20 minutes or until the edges are bubbling and lightly golden.

Serve hot.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Sweet Potato Rice Pilaf

 

Sweet Potato Rice Pilaf

If you are looking for a vegan dish you can whip up in a jiffy, this is the one.  It is the perfect vegan side dish and is fabulous as the base for any meal.  

Ingredients

1 tablespoon avocado oil

3 medium sweet potatoes peeled and cut with a julienne peeler, spiralized or riced

1 red bell pepper diced

1 tablespoon diced shallots

1 teaspoon smoked paprika

½ teaspoon sea salt

1 bunch green onions

2 tablespoons chopped chives

2 tablespoons chopped walnuts

Instructions

Heat avocado oil in a large skillet over medium-high heat. Add sweet potatoes, red pepper, shallots, paprika, and salt Cover and cook for 5 minutes, until potatoes are tender.

At this point, provided your cuts are thin enough, the potatoes will start to break into a rice-like form.

Uncover and stir in green onions and chives. Cook for another 4 minutes, stirring to break apart the sweet potatoes.

Add walnuts and serve warm.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.  

Sausage Stuffing

 

Sausage Stuffing

What is sausage stuffing? Sausage Stuffing is stuffing with Italian stuffing instead of apple or any other ingredient. Although I like mixing sausage with apples in my stuffing, depending on who my guests are for dinner.

This sausage stuffing is a savory blend of Italian sausage, bread, vegetables, and herbs, all baked to golden brown perfection. The perfect hearty side dish for your holiday meal.

Ingredients

1-pound mild Italian sausage casings removed

1/2 cup butter divided use

1 cup onion finely diced

1 cup celery sliced

2 teaspoons minced garlic

8 cups stale bread cubes can use store-bought unseasoned stuffing cubes, or bread you cut yourself

2 3/4 cups chicken broth

2 eggs

1 tablespoon fresh sage leaves minced

1/4 cup parsley leaves minced, plus more for garnish

salt and pepper to taste

cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9″ x 13″ pan with cooking spray.

Melt 1 tablespoon of the butter in a large pan over medium heat. Add the sausage and cook for 5-6 minutes or until done, breaking up the meat with a spatula.

Add the remaining 7 tablespoons of butter, onion, and celery to the pan. Cook for an additional 4-5 minutes or until vegetables are tender.

Add the garlic and cook for 30 seconds.

Place the bread cubes in a large bowl. Add the sausage mixture, chicken broth, eggs, sage, parsley and salt and pepper to the bowl.

Gently stir until everything is well combined. Pour the stuffing into the prepared pan.

Bake for 60 minutes. If the top starts to get overly browned before the cooking time is over, then cover the pan with foil.

Remove from the oven. Sprinkle with additional parsley, then serve.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

Potato Lyonnaise

 

Potato Lyonnaise

French cuisine is one of my favorite ways to cook food. It’s not only decadent but also flavorful and worth the extra steps it takes to cook the dish. Especially the various ways they make potatoes. This recipe is one of my favorites as I love caramelized onions.

Ingredients

Pinch of Salt and white pepper

1 stick butter

1 tablespoon finely chopped parsley

2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick

2 tablespoons olive oil

4 onions, julienne

2 tablespoons chopped garlic

Directions

Preheat the oven to 400 degrees F.

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof sauté pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Sauté the onions until caramelized, about 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.

Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all the potatoes and onions are used. Place the pan in the oven and cook for 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.

Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.