Thanksgiving Showstopper! Creamed Corn Bread Pudding ~ Holiday Recipe

Today I am sharing a different and delicious recipe for a creamed corn, bread pudding!  This is eggy and bready and delicious with homemade creamed corn eggs and sour cream making this a delicious treat that would also be a great alternative to a stuffing.  

I started out with a loaf of my homemade perfect sandwich loaf that I cut into 1 inch cubes.  You can cut the crust off if you like, but I did not.  It adds color, texture and flavor.  The custard is mixed together and poured over the bread and then I like to make sure that everything gets a good turn to coat.

If you like, you can dot the top with butter.  Because butter makes everything better.  You can also cover this with foil for the first 20 minutes to ensure a beautiful moist and puffy outcome.  You can remove the foil for the last ten minutes to crisp the top.  You don't have to do those things but they are lovely if you want to.

Baked this for right around 35 minutes and it was delicious!  You wouldn't think that this sounds like a great idea, but trust me!  It is delicious!

The combination of the homemade creamed corn folded into this delicious custard is the perfect side dish to roasted or grilled meats.  I served this along side a roasted chicken and steamed green beans and it was really delicious.  

You can choose a softer bread if you like.  A brioche would be great or an egg bread of some sort.  Soft potato bread would be great or even some hamburger buns cut up into cubes will do the trick if that is what you have.

I hope you give this creamed corn bread pudding a try and I hope you love it!  

Happy eating!

You can find a printable version of this recipe on my website here:

http://bit.ly/2eLTwpi

You can see how I did this in my YouTube video here:

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Creamed Corn Bread Pudding

Ingredients

6 cups fresh bread, cubed 2 cups creamed corn, preferably homemade 1 cup sour cream 4 eggs

1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon onion powder 4 tablespoons butter

Step by Step Instructions

Preheat oven to 350 degrees.

Butter a 9 x 13 casserole dish well.

Add bread cubes to the casserole, spread evenly and set aside.

Combine eggs, sour cream and creamed corn in a large bowl. Whisk well to combine.

Add seasonings and blend well to incorporate.

Pour the egg mixture over the bread cubes and if desired use a spatula to coat the bread with the custard.  Be sure this is spread evenly in the baking dish.

Dot the top with butter.

Cover with aluminum foil

Bake for 30 minutes and then remove the foil and continue to bake for another 15 minutes.

Remove from oven.  At this point your bread pudding should be puffy and golden.

Allow to rest for 10 minutes before serving.

Enjoy!

A Taste of the South! Southern Style Creamed Corn ~ Homemade Creamed Corn Recipe!!

Today we are starting our series of Thanksgiving dishes for this year.  Never too early to start thinking about the holiday and now is the time to start!  If you are just getting your thoughts together for your holiday meal, let me introduce you to something that I think would make a lovely side dish option for your holiday table.  Southern style creamed corn.

Creamed corn is an institution in the south to be sure! Did you know that there is actually no cream in creamed corn?  The creamy texture comes from the corn milk that is extracted from the cob.  This lends all the flavor and creaminess to the corn and it is something I think you are going to love.

The combination of sweet and savory marry perfectly in this dish.  It is so delicious you will want to lick the plate.  Yes, it is that good!  I started with 8 ears of bread and butter corn.  This is the last of the sweet corn for the season.  So if you are planning to make this for Thanksgiving, I suggest that you find a great place that still has some of this season's corn and grab it.  You can make this ahead of time and freeze it up to three months in advance of your event, so that is one thing you can do before the big day and just thaw, heat and serve.

When you remove the corn from the cob you want to be sure to only shave the outer parts of the kernels off the cobb.  Then go in with the back of your knife and scrape out all the juice and "milk" from the rest of the cobb.  This will look creamy and liquidy.  This is the magic of creamed corn.

I added a couple tablespoons of flour and sugar to the corn and stirred very well.  Then you want to add this mixture to a hot pan with 1/4 cup of melted and sizzling butter.  Mix this up and bring to a simmer.  Allow to cook for 6 to 10 minutes or until the corn is done.  When it turns a brilliant yellow color it usually means it is finished.  At this point you can add salt and pepper to taste and serve.

This creamed corn is a delicious dish to enjoy all by itself or next to just about anything you like.  I am going to be using this creamed corn in a recipe for another Thanksgiving side dish that will be shared in an upcoming video!

I hope this helps to clear up the mystery of creamed corn.  Now you can stop buying that grossness in a can and enjoy delicious creamed corn at the height of the corn season and make enough to stow in the freezer for later.  

I hope you give this Southern style creamed corn a try and I hope you love it!

Happy Eating!

A printable version of this recipe will be available on my website here: http://bit.ly/2enYmGk

You can see how I made this in my YouTube video:

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Southern Style

Creamed Corn

Ingredients

8 ears, fresh corn 2 tablespoons all purpose flour 2 tablespoons granulated sugar

4 tablespoons butter 1 teaspoon salt 1 teaspoon cracked black pepper

Step by Step Instructions

Remove corn from cob, by shaving the outer layer of the kernels into a bowl, then using the back of your knife, scrape the cob into the bowl, releasing the corn “milk” from the cob.  This will give you a creamy mixture that gives this dish it distinct texture and taste.

Add the flour and sugar into the corn mixture and stir well to combine.

Melt butter over medium heat in a heavy bottomed skillet.

Add the corn to the hot pan and stir well.

Bring the corn mixture to a simmer and turn down the heat to medium low.  Cook at a simmer for 10 minutes.  Be sure to stir often to avoid both sticking and scorching.  You may find it necessary to add up to ¼ cup of either water or milk to the corn during the cooking process so the pan does not become dry.

Turn off the heat and allow the creamed corn to cool for 10 minutes before serving.

This recipe is not suitable for canning of any kind.  You can freeze this for up to three months.

Store any leftovers in an airtight container and eat within 1 week.

Enjoy!

Sweet Niblets! Southwestern Style Fried Corn Recipe!!

I recently shared with you how we pick the perfect ears of fresh corn on the cob as well as how to remove it from said cob.  Today I am going to share with you what I did with those delicious sweet niblets!  Today I am making southwestern style fried corn!

This is really a creation of my own mind.  Here in the south they prepare something called "fried corn"  basically just corn niblets fried in butter with sugar and salt.  The corn is cooked until it sizzles and gets just a tiny bit caramelized.  Sometimes cooks in these parts add a touch of grated onion, sometimes not.  It all depends on how you were raised up on it. 

I thought that southern fried corn was delicious, but then I started thinking about the "Mexi-corn" of my youth.  Mind you, it was not something that dreams were made of.  More like nightmares!  The palid concoction of corn, and peppers that was canned and then mostly served on the school lunch tray at my elementary school once a week.  My mom never really ever developed a taste for Mexican anything even though we lived in Arizona for many years.  Mexi-Corn is anything but Mexican.  It is but an Americanized food that should be long forgotten if you ask me.  However the "idea" of that southern fried corn with fresh onion, and poblano peppers, sweet red peppers and onion and a couch of garlic was something I could get behind.

So I set off to see what I could come up with.  You never know until you try and in this case we have a winner!  A big one!  This fried corn is simple to make and even easier to eat.  Corn, onion, red pepper, Poblano pepper, garlic and a bit of my southwest seasoning make this side dish really irresistible!  There is a sweetness from the corn, a bit of heat, but not much from Mr. Poblano and man oh man is this delicious!

Summer may be winding down but if you can give this a try, at least once with fresh corn, because it is off the chain!  If you don't want to mess with fresh corn, I recommend frozen, but make sure it is thawed and rinsed, and if you can, lay it between a couple layers of paper towel to give it a little bit of a dry off.  That way you can avoid an extra long cooking time to evaporate that excess moisture.  Then proceed directly with the recipe.  I think I would use white shoepeg corn if I were going to use frozen.  But whatever is your preference would be fine.

I hope you give this recipe for southwest style fried corn a try and I hope you love it!

Happy Eating!

You can get the recipe on my website:

http://bit.ly/2cpLMoA 

You can see how I made this in my YouTube video:

Noreen's Kitchen

 Southwestern Style

Fried Corn

Ingredients

6 cups fresh corn removed from cob ½ cup sweet onion, chopped 1 cup red bell pepper, diced 1 Poblano pepper, seeds and ribs removed, diced ¼ cup butter

1 tablespoon smoky southwest seasoning or             1 teaspoon salt             1 teaspoon pepper             1 teaspoon smoked paprika

Step by Step Instructions

Melt butter in a skillet.

Add all vegetables and stir to combine.

Add seasoning and stir.

Allow to sauté until there is no more moisture in the pan, the corn will sing like it squeaks and the onions appear to have slightly caramelized.

Remove from heat and allow to rest for five minutes before serving.

This corn can be enjoyed hot, cold or at room temperature.  This is lovely leftover and added to a salad!

NOTE:  If you would prefer to use frozen corn, thaw and spread on paper towel to remove  some of the moisture.  I recommend using white shoepeg corn for this dish. 

Enjoy!

Pick Your Produce: Corn On The Cob!! A Pick and a Trick!!

 Another installment of "Pick Your Produce"!  This time around we are sharing with you, Rick's fail proof way to choose the perfect ears of corn!    I am also going to share with you a simple and effective way to remove fresh corn from the cob without making a giant mess of flying corn kernels in your kitchen!

We love doing these simple and informative videos for everyone.  We feel like there are those just beginning to get out on their own and cook for themselves and this is a great way to teach people all about different types of produce and how to choose them properly for maximum enjoyment!

Picking the perfect ears of corn for your barbecue, cookout or just plain eating can be tricky if you don't know what to look for.  It truly was not until I met Rick that I understood how to properly do it.  Normally I would just throw some in a bag and move on.  Sometimes it was good and sometimes not so good.  With this method you will always be assured that the corn you choose will be delicious.

First you want to scope out the freshest looking ears.  Making sure that the silks are not slimy, the husks are green and not dried out and that the ears are plump and not pencil thin.  A great ear of corn is anywhere from an inch to an inch and a half in diameter.

Next you will want to pull a small amount of the husk away from the tassel end.  When you pull back that husk, does it take a bit of strength to release it from the cob?  Do the kernels look plump and not dented?  Do they go all the way to tippy tip of the cob?  You want your corn to look supple and plump.  The kernels should be full and not indented and if you should see all the kernels are indented this is an indication that the cob is old and may have dried out.  You also want to be sure the kernels are fully developed and that the cob is full instead of only being partially full or looking as if birds ate the kernels on the pointy end near the silks.  This could be an indication that the corn was not fully pollinated or that the crop was picked too soon and not all the cobs were able to fully develop on the stalk before being harvested.

Then you want to get your nose in there.  Smell the corn.  Rick always says it should smell like sweet dirt.  I say it smells like fresh green grass right after a summer rain.  If your corn smells like weeds with a bitter after aroma, leave it.  You will not be eating good corn if it smells like that.  We have turned away more corn this summer than we have purchased for this very reason.  

If your corn passes all these rules, then you are ready to enjoy corn for dinner.  Whether you grill it, steam it, pressure cook it or boil it, you are going to love it!  I have even seen people microwave whole ears in the husk and then it pulls right out after it is cooked.  Not my favorite way, but it is effective if you only have a microwave.

I love to make fresh fried corn in my skillet and that requires I remove the corn from the cob.  I have found the best and easiest way to do that is the use of a Bundt pan!  Just pop the corn cob in the middle and then run your knife all around.  The corn is caught in the pan and there is no fuss or muss in the kitchen!  Then you are ready to move on with your recipe!

I hope you give these tips and tricks for choosing the perfect ear of corn and then removing it from the cob a try and I hope you love it!

Happy Eating!

You can see our installment of Pick Your Produce; Corn on the Cob on my YouTube channel here: