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!

Revisiting a Classic: Creamed Chicken and Biscuits!!

Once again it is time to revisit a classic! Creamed chicken is definitely in that category. You may know it as Chicken A La King, or you may know this old school dish by another name. This one is a throw back to be sure! My mother made creamed chicken. I could never stomach it as a child. Thick white sauce with leftover chunks of cooked chicken and a can of Veg-All. Ick! To this day, I can't even walk past that canned veggie in the store without a cold shudder going down my spine. My mother is an excellent cook, but creamed chicken was not my favorite.

As an adult, I am revisiting all these old favorites that make everyone all warm and fuzzy and think of happy times when they were younger. While this dish was most likely created as a way to stretch the protein or use leftovers to full capacity, it is still something that many people enjoy. My girls basically called this inside out pot pie. It is true, this creamy, chicken-y treat does indeed taste like a pot pie without all the pastry rolling etc. 

This dish goes together quite quickly and, indeed, you can use leftover chicken or even rotisserie chicken shredded or cubed up to make this go even quicker. Either way it will be enjoyed by all. I started out mine with fresh chicken breasts cubed up that I cooked along with some aromatics of celery, onion and garlic, If you like other things, pop them in there. I thought that some cubed potatoes would have been a nice addition as well. When the chicken was nearly done, I removed it from the pan and built my roux out of flour and butter. Added the spices and the broth to make a creamy gravy. Added back the chicken and aromatics and added some cream. Half and half or even milk will do here. Whatever you keep on hand. I also added a small bag of frozen mixed veggies and a couple cans of drained mushrooms. If you like fresh use those and add them with the chicken and aromatics to cook. Let this simmer for a few minutes and voila'! creamed chicken!

The one thing I remember most about my mom's creamed chicken is that she, more than once served it ladled over toasted frozen waffles. The square kind. Usually they were a little crispy. That was always fun and if you have never tried it, kind of delicious. Because even if creamed chicken was not my favorite thing to have for supper, served over a waffle, it made my 8 year old self kind of happy. Today I am serving my creamed chicken over some homemade sour cream biscuits. You can serve this over whatever you like. Mashed potatoes, rice, noodles, toast, biscuits of any kind, even the pop and fresh variety, or, if you are so inclined, waffles. You could even go the extra mile and make some herb and butter savory waffles to serve this over! Now that would be amazing!

This recipe will serve 8 hungry people. We will eat this for two meals. I will refrigerate the leftovers and eat them within a week or 10 days. Freezing this is not recommended, as the mixture could break upon reheating and be unpleasant. 

I hope that you will revisit this classic creamed chicken and biscuits sometime soon and I hope you love it!

Happy Eating!

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

Noreen's Kitchen

 Classic Creamed Chicken

Ingredients

2 pounds boneless, skinless chicken breast 2 tablespoons vegetable oil 4 cups chicken stock 1 medium onion, chopped 2 stalks celery, sliced 2 cloves garlic, minced 1/2 cup red bell pepper, chopped 1 cup mushrooms, sliced 4 tablespoons butter

1/4 cup all purpose flour 1 cup heavy cream or half and half 1/2 teaspoon cracked black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon poultry seasoning 1 cup frozen mixed veggies

Step by Step Instructions

Cut chicken into small cubes.

Heat oil in a large, heavy bottomed skillet.

Add chicken and cook until almost done all the way through.

Add celery, onion, bell pepper and garlic and sauté until fragrant.

Remove chicken and veggies from the pan and set aside.

Add butter to the pan and melt completely. Whisk in butter to make a roux. 

Add onion powder, garlic powder and poultry seasoning.  Stir well.

Continue to stir for a few minutes until the mixture takes on a nutty aroma.

Add chicken stock to the roux, whisking the entire time.  Continue to stir until the mixture thickens to a light sauce.

Add chicken and vegetables back to the pan and stir well.  Simmer on low for five minutes.

Add heavy cream and frozen vegetables and stir well to combine.  Simmer for an additional five minutes.

Add salt and pepper to taste.  Remove from heat and allow to rest for five minutes before serving.

Serve over mashed potatoes, rice, toast, homemade biscuits or fresh cooked waffles!

Enjoy!

You can find a printable version of this recipe on my website here: http://bit.ly/2bIA77e