Delicious Corn Pudding Recipe: A Sweet and Creamy Southern Delight for Every Occasion

Enjoy the Authentic Corn Pudding: A Southern Delight for Every Occasion.

Corn Pudding is a genuine recipe from the Southern United States that becomes a perfect delight to accompany chicken, turkey, ham, or roast pork (pernil). This straightforward preparation stands out as an ideal choice for both Thanksgiving and Christmas dinners. The first time I prepared this recipe for Thanksgiving, my husband was captivated by this dish. Its charm was so irresistible that it quickly became a tradition for our family celebrations and even our barbecue days!

Receta de Corn Pudding en español.

Today, it is one of our favorite dishes, and I am excited to share with you this Southern recipe that has conquered our taste buds and become a classic in our festivities. Discover how to make this authentic Corn Pudding and add a Southern touch to your celebrations and family gatherings. I guarantee it will become a beloved choice at your table!

Corn Pudding 

This is not the dessert Majarete recipe. It is a savory side dish.

Ingredients:

5 to 7 fresh corn cobs or 2 cans of corn (850 g)

⅓ cup sugar (65 g)

1 teaspoon salt or to taste

3 eggs 1 cup milk (120 g)

1 cup half-and-half or cream (237 ml)

3 tablespoons melted unsalted butter (43 g)

½ teaspoon freshly grated nutmeg

2 Tablespoons cornstarch 

Instructions:

1. Grease an 8x11.5-inch PYREX baking dish. Preheat the oven to 350°F (175°C).

2. Cut the corn from the cob, slicing from top to bottom. Halve the corn grains and scrape the remaining kernels. Alternatively, if you prefer, you can use canned corn; you'll need 2 cans of corn.

3. In a large bowl, combine the corn, sugar, and salt. Add the three lightly beaten eggs, milk with dissolved cornstarch, cream, and butter; stir until thoroughly combined.

4. Transfer the mixture into the greased PYREX baking dish. Sprinkle with freshly grated nutmeg. Place the dish in a water bath and bake at 350°F (175°C) for 45-50 minutes or until a knife inserted in the center comes out clean. The result will be akin to a gel or custard, with a buttery soft-set texture, offering a delightful sweetness.

If you enjoyed this recipe, you might also be interested in:

Gravy Recipe, Easy, from Scratch

Cornbread Stuffing (Side Dish or as Turkey Filling)

Teach your children right from wrong, and when they are grown they will still do right. - Proverbs 22:6 

Monterey Jack Scalloped Hasselback Potatoes

Don’t know what to prepare for dinner? If you want to treat your family and guests to a delightful dish, try these scalloped hasselback potatoes. The classic recipe was invented by a chef in 1940 for the Hasselbacken restaurant in Stockholm, Sweden and to this day they continue to serve this dish there. Preparing simple potatoes the Swedish way turns them into an elegant and unforgettable dish. If you have not already gone hasselback, then go now.

On this occasion I have combined Monterey jack and sour cream as topping for these delicacies, and

Ripe Plantains Canoes

No, I'm not referring to a boat used for river trips. I'm talking about delicious "canoes" made with ripe sweet plantains (plátanos maduros), an appetizer enjoyed in many countries across Central America and the Caribbean. A few days ago, I mentioned to my husband that I was craving "canoas de plátanos maduros," and yesterday, he surprised me with the ingredients, declaring that he would prepare this dish for me. Given that my husband rarely cooks, I was not only delighted to have a break from cooking but also felt compelled to preserve this recipe as a cherished memory on my blog. 

Receta en Español de Canoas de Platano Maduro: Aquí.

Personal blogs serve as repositories for a multitude of recipes and stories. As I peruse my collection of recipes, I'm reminded of countless special occasions filled with fond memories of family, friends, and the joy of cooking. This blog is my sanctuary for favorite recipes intertwined with treasured family memories.

Returning to the recipe... this dish evokes memories of my Puerto Rican friends who prepare these canoes, as well as a cuchifrito restaurant in the Lower East Side New York where I always indulged in these canoes filled with ground pork meat. I haven't come across these being sold anywhere in this country, which is why we prepare them at home. If you typically purchase these canoes, I encourage you to consider making them yourself next time; they'll taste even better and be less greasy. I hope you enjoy my husband's rendition of this recipe.

Batatas Fritas, Fried Boniato

From January 26 to February 27 Dominican Republic celebrates its patriotic month by commemorating our Founding Fathers and the symbols that identify us as Dominican in the world. It's a month to celebrate our independence and to remember, learn and keep us from repeating the mistakes of the past. Unfortunately it may seem we need Juan Pablo Duarte, Matias Ramon Mella and Francisco del Rosario Sanchez to come back and liberate us from the slavery of certain celebrations that I believe should have nothing to do with our folklore and a few other things which I prefer not to write about for now.

I do appreciate the immense heart of this country that automatically grants Dominican citizenship to those born abroad if your parents are Dominicans. So for a few years now I’ve officially been an American Dominican with cédula and all! At times I feel I do not fit in with must customs here, but while I am here in what I can I hope to help make it a better place.

On another note, there is so much to celebrate in this country: an almost always perfect weather, beautiful coastlines, enchanting forests, beautiful green mountains and the secluded rivers in the mountains that are fascinating. To all Dominicans, celebrate this country by bringing out the best of you and of course with our food and delicious desserts. If you are interested in learning how to cook Domnican food I recommend you my eBook.

Today I’ve cooked something easy, sweet potato or boniato fries that are as popular as the tostones, both are favored side dish fritters for Dominicans. In frying stalls and restaurants these batatas fritas are served as an accompaniment to fried meats, sausages or fish. I love them, and lately I have been preparing them often because I find they are less greasy than fries. Since it's batata season, this tuber can be found everywhere in the local markets at a very comfortable price, only five pesos a pound (about .13 USD cents a pound). So take advantage and prepare these sweet potato fries or any of the recipes with this ingredient that I have shared in this blog. Look for  the links of those recipes below. 

Yuca Fritters, AREPITAS de YUCA

Due to our farm’s cassava harvest in the past month, I've been enjoying many yuca recipes.  Cassava is also called yuca or manioc. Today I will start with a simple and delicious recipe, Yuca fritters (arepitas de yuca). Yuca fritters, like tostones, are common side dishes in Dominican cuisine. I love these so much, I even eat them cold. With stewed beef, baked chicken, rice and beans or simple alone, these are tasty fritters. There are several ways to make them changing an ingredient here and another there, but always with the same results, delicious fried yuca!

En español: AQUÍ

Our Yuca plantation six months ago. 

Yuca tree ready to harvest.

Cassava / yuca leaf. 

Yuca from our farm. Yuca can be grated or cut in three to four inch chunks, to be eaten, fried or boiled.
  

Arepitas de Yuca

(My Mom’s recipe)

Ingredients:

2 pounds of cassava

2 eggs

2 teaspoons salt

2 Tablespoons of milk

½ teaspoon of garlic mashed

1 Tablespoon sugar

1 teaspoon of anise (optional)

Preparation:

1. Peel and a grate the cassava. Once all cassava is grated squeeze out any starch water, and mix with all the other ingredients.

2. With the help of a Tablespoon form oval shaped fritters, try not to make them too thick and slide into hot oil. Fry  4-6 arepitas at a time until golden brown on both sides. Serve hot.

Yield: 45 arepitas

Notes: 

a) This recipe can be divided in half if you prefer to do less arepitas. 

b) You can prepare this the night before and store it in a zip lock or covered container in the refrigerator and fry the next day. 

c) Any leftover fried arepitas can be stored in the refrigerator and heated in the microwave the next day.

Bon Appetit!

En español: AQUÍ 

You can also find Arepitas deYuca in the following kitchen:

Cassava Fritters

 

Trust in the LORD and do good;dwell in the land and enjoy safe pasture. Take delight in the LORD, and he will give you the desires of your heart. ~ Psalm 37:3-4

eBook by Mari available on Amazon.

Baked Sweet Potato Cups Made with Batata

En Español
These baked sweet potato cups are just to cute to eat! They are a perfect holiday side dish and go well with baked chicken, turkey or ham.  What I liked most about it is that it is served in orange cups. I have had this recipe for quite some time, but I have yet to try it with sweet potato because they are not grown here, however, we do have boniatos, what we call batatas.  Batatas are great tasting too, but not as moist as sweet potatoes. I was not surprise that this recipe still came out DELICIOUS even when I substituted the main ingredient. So here once again I made an American dish with a Dominican twist. I hope you enjoy it!

The oranges in Dominican Republic are fully ripe and very sweet even when their color is still green in the outside. I tried to get the fruit the most orange in color as I could possible get from our orange trees, YES... the oranges and batatas are from our farm, a true blessing, but lots of hard work. The funniest part is that I had to go out twice to get oranges because in the sunlight they looked yellow-orange, but when I got inside my home they were greenish. I did have a nice time looking for "orange" oranges, some may still not be as orange as the ones in US, but they are close and tasted great too!

Baked Sweet Potato Cups

(Adapted from Southern Living  magazine)

 
Ingredients:
3 pound medium-size sweet potatoes
6 large navel oranges
½ cup butter or margarine, melted
2 teaspoons grated orange rind
1 teaspoon vanilla extract
½ cup whipping cream
2 large eggs
½ cup firmly packed brown sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground  ground cloves

Topping:
½ cup finely chopped pecans
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 tablespoon butter or margarine, softened
¼ teaspoon ground cinnamon

Preparation:
1. Place sweet potatoes in an aluminum lined baking sheet and bake at 400ºF (200ºC) for 45 – 60 minutes or until tender. Let cool, cut in half and scoop out pulp reserve and discard skins.

2. Cut oranges in half, remove pulp and reserve for another use. Rinse orange rind cups twice in cold water and sprinkle with a little white granulated sugar, reserve.

3. With an electric mixer beat sweet potato pulp at medium speed for a minute; add melted butter, the juice of one orange, orange rind, vanilla, cream and eggs, beat for 2 minutes. Add the next 7 ingredients. Beat at medium speed until smooth, remove any tough fibers if necessary.

4. Spoon sweet potato mixture evenly into orange cups and place on a lightly greased baking sheet. Bake at 350 ºF (175ºC) for 10 minutes. Remove from oven, Combine five topping ingredients and sprinkle evenly on top of each cup bake for an additional 5-10 minutes or until golden brown.



Note:
a) The sweet potato mixture rises in when baked, so just fill cups up to the top line.

b) Scooped orange cups and sweet potato mixture can be made one day in advance. Store them wrapped in plastic separately in the refrigerator until ready to assemble and bake.

c) YESSSS ... you can bake in a baking dish. You may also add mini marshmallows to the pecan topping and bake until marshmallows begin to melt a little and become golden brown.

Yield: 12 servings

I have the right to do anything,” you say—but not everything is beneficial. I have the right to do anything”—but I will not be mastered by anything. - 1 Corinthians 6:12-19

PASTA WITH SHRIMPS IN GARLIC SAUCE

I made this recipe with much appreciation, because it is a post where I get to participate with many other bloggers who have agreed to prepare a recipe from our fellow blogger friend, Tito, in order to cheer him up because he is going through a very sad moment. I did not hesitate in accepting this invitation because I find that the bond between friends in good faith is good, also because it is a way for me to send a hug through distance to a friend who is sad. From Dominican Republic, Mari's Cakes family sends a big hug and our deepest condolences to Tito in Spain.

The following recipe from Tito's blog, La Cocina sin Complicaciones (The Hassle-Free Kitchen), I invite you to visit his blog, he has a different and entertaining way to present his delicious and easy recipes. To see his shrimp recipe click, here.

Caserecce with Shrimps in Garlic Sauce

End of excuses for not preparing something delicious in a few minutes ... for a delicious dinner that's easy to prepare, I recommend this recipe.

Ingredients: 
2 cups caserecce or pasta of your choice
14 ounces peeled shrimps
3 garlic cloves sliced or mashed
2 cayenne peppers olive oil chopped parsley salt to taste

Instructions: 
1. Cook pasta in a large pot of salted boiling water and follow the manufacturer's instructions to cook pasta. In my case, I did not find the caserecce so I used mostacholis.
2. While the pasta is cooking, start with the garlic shrimps. Peel, wash and drain the shrimps.
3. In a frying pan over medium heat stir-fry garlic slices with the Cayenne peppers, when they turn golden, incorporate the shrimps and raise the fire a little. If some water is released from shrimps, drain it.
4. When the pasta is ready drain, then hold under running cold water for a second. Return to pot; mix with shrimp in garlic sauce. Add the parsley; adjust the salt and add a little olive oil. Enjoy!

Yield: 2 servings.

 More photos and receta en español: AQUÍ 

"Be strong and courageous. Do not fear or be in dread of them, for it is the LORD your God who goes with you. He will not leave you or forsake you." - Deuteronomy 31:6

Easy Cornbread Dressing or Stuffing

Indulge in the comforting flavors of the holiday season with our delectable recipe for Southern cornbread stuffing. This savory and aromatic dish is the perfect accompaniment to your festive feast, adding a delightful twist to traditional stuffing. With a harmonious blend of cornbread, herbs, and savory seasonings, our recipe is EASY to follow and promises to elevate your holiday table with its irresistible flavors and irresistible aroma. Get ready to delight your guests with this mouthwatering cornbread stuffing that will leave everyone craving for more.

Receta de Cornbread Stuffing exquisito en español. 

I'm glad I came across it. Now it’s a part of my family recipes that I will save for generations to come. It’s the perfect Thanksgiving side dish, and my daughters and I love it all year round. It’s even more delicious with herbed gravy.

Serve this stuffing with turkey or any roast as a side dish. Enjoy!

Recipe for Cornbread Stuffing 

This Southern cornbread stuffing recipe is a cherished creation from Holly Crawford, a talented freelance writer and editor whose work has graced the pages of esteemed publications like Good Housekeeping, Cosmopolitan, and Seventeen. Originally featured in Good Housekeeping magazine, this beloved recipe has stood the test of time in my family, and I am grateful to share it with you today. 

If you're in search of a soft, moist, and delicious Cornbread recipe, I highly recommend my exclusive recipe found here: Homemade Cornbread Recipe, while the recipe below is ideal for creating a stuffing texture, it may not deliver the delightful treat you're after. So, for a mouthwatering cornbread that's perfect as a side dish or a snack, try my recipe today!

Ingredients: 

Corn Bread 

2 tablespoons vegetable oil

1 cup cornmeal

¾ cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

1 large egg, lightly beaten 

⅔ cup whole milk

Dressing

1 loaf of firm white bread, sliced or (½ loaf of firm white bread and ½ loaf of firm whole wheat bread)

4 tablespoons margarine or butter

5 medium stalks celery, chopped

1 large onion, chopped

1 ½  cup milk

1 teaspoon black pepper

1 teaspoon poultry seasoning or (1 teaspoon of thyme, ¼ teaspoon of rosemary, 1½ teaspoon of parsley, and ½ teaspoon of salt or to taste)

3 large eggs, lightly beaten

1 cup chicken broth

Preparation:

1. Prepare cornbread: 

• Preheat oven to 350°E. Pour oil into an 8" by 8" metal baking pan; place the pan in the oven while the oven preheats. 

• Meanwhile, in a medium bowl, with a spoon, mix cornmeal, flour, baking powder, and salt. Stir in egg and milk just until blended (batter will be lumpy). Spread batter over oil in a baking pan. 

• Bake Corn Bread 15 minutes or until the top is browned and the toothpick inserted in the center comes out clean. Do not turn the oven off. Cool in pan on wire rack. 

2. Prepare dressing: 

• Divide breads between 2 large cookie sheets. and bake for 15 to 20 minutes or until golden brown, rotating pans halfway through toasting and turning slices over once. Transfer breads to wire racks to cool. 

• In a food processor, pulse sliced bread 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size.

• Transfer bread pieces to a very large bowl. Coarsely crumble cornbread into the bowl with bread; set aside.

3. In a nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook for 1 minute or just until the mixture begins to simmer, but do not boil.

4. Pour vegetable mixture over breads. Add lightly beaten eggs and broth and toss to mix well. Spoon dressing into a greased 13" by 9" glass baking dish. Bake, uncovered, in a preheated 325 F (165 C) oven for 45 minutes or until heated through and lightly browned on top.

 Yield: 12 servings (12 cups).

Notes:

a) If you are not making dressing right away, cover the cornbread with foil and reserve, this cornbread stays fresh for up to 2 days.

b) If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature for up to 1 week.

If you liked this recipe, check out these other holiday and special occasion recipes and ideas!

Easy Buttermilk Biscuits Recipe 

How to set the table for a formal occasion

How to Table Setting Map

For everything God created is good, and nothing is to be rejected if it is received with thanksgiving. - 1 Timothy 4:4.

Plátanos al Caldero (English)

En Español


Plátanos al Caldero, Caramelized Ripe Plantains, is a traditional Dominican side dish recipe. It’s made with ripe plantains and is sweetened a bit more with sugar and spice. Although it may seem odd to have it as a side dish at dinner, you’ll find it goes well because it gives the food the right touch of exotic sweetness. I will share my version of this recipe with a citric touch.

Plátanos al Caldero, Caramelized Ripe Plantains

Ingredients:
 
4 very ripe plantains
2 tablespoons of butter
2 tablespoons of oil
1 cup of sugar
2 cups of water
3 tablespoons of orange juice, rum or sweet red wine
¼ teaspoon of ground cinnamon 
¼ teaspoons of ground cloves 
½ teaspoon of orange rind



 
Preparation:

1. Peel the plantains and cut into halves or three sections. In a shallow frying pan (preferably a non stick pan) heat the butter and oil, add the plantains and sauté until golden brown (turning each plantain once or twice). 

  

  

2. Sprinkle ½ cup of sugar, orange rind, cloves and cinnamon on top of the plantains, pour 1 cup of water and orange juice into the frying pan, cover and cook for  6 minutes at medium heat. Un cover and turn each plantain to even give them an even cook.

  

 

3. Add remaining  ½ cup of sugar, 1 cup of water, cover and cook until plantains are tender when poked with a fork and sugar has caramelize, but do not let it dry out. Turn off the heat and serve immediately.

 

  

 

“Your kingdom come, your will be done on earth as it is in heaven.” – Matthew 6:10

Sister Herminia’s and Ruby’s Delicious Potatoes

Sister Herminia, gave this recipe to my daughter, Ruby. I thank her for it because it's a delicious recipe. At home, Ruby, is the one that likes to cook (snack type foods). She makes awesome sandwiches, tostones (fried green plantains) and divine omelets, but never anything like this that takes a little bit more time and development. 

This recipe caught her attention, and since we already had these ingredients at home she decided to cook it. She even saved a special plate for me. They were the best potatoes that I have eaten in my life! I liked it so much that I also made some myself a few days later. I leave you with the recipe and instructions just as Ruby wrote it, she even suggested side dishes to serve these potatoes with.  

En Español clic aqui.

Ingredients:

Potatoes

Onions

Sliced Almonds

Raisins

Cooking Wine

Pepper

Parsley

Salt

Preparation: 

1. To make this delicious salad we must first wash the potatoes, and then boil for 20 to 30 minutes.

2. When the potatoes are cooked, remove it from the pot drain it well and then fry them in plenty of hot oil until they get golden in color. If you want make them without having to fry them you can roast them (broil).

3. In the meantime stir fry the diced onions in butter or olive oil for 3 minutes or until the onions are transparent; add raisins and almonds mix for 1 minute.

4. Then add the potatoes to the onion mixture, serve in a bowl, and they ready to eat. Bon Appétit!

Serve with: Beef, chicken, rice or cheese.

 

  

"Train a child in the way he should go, When he is old, he will not turn away from it" - Proverbs 22:6