In a large sauté pan over medium heat, melt the butter and continue to cook it, stirring frequently, after it has melted - in a few minutes, light brown flecks will appear in the pan and it will smell toasty and wonderful.
In a food processor or high-powered blender, blend half - I just eyeball it - the corn until finely chopped. Coat a 5- to 6-cup baking dish (I’m using this ruffly 10″ quiche pan) with butter or nonstick cooking spray. the very best kind of food, the kind that makes itself right at home, as I hope we will all get to again with family and friends next year.ġ year ago: Roasted Cabbage with Walnuts and Parmesanģ years ago: Endive Salad with Toasted Breadcrumbs and Walnutsĥ years ago: Kale and Caramelized Onion StuffingĦ years ago: Smoked Whitefish Dip with Horseradish and Sticky Toffee Puddingħ years ago: Perfect Uncluttered Chicken Stockĩ years ago: Baked Pumpkin and Sour Cream Puddingsġ1 years ago: Moroccan-Spiced Spaghetti Squashġ2 years ago: Spaghetti with Swiss Chard and Garlic Chipsġ3 years ago: Lemon-Ricotta Pancakes with Sautéed Apples Half the corn is blended, the other half is left in intact kernels, and the result is something I’ve learned can disappear in under a day if you leave it on the counter with a spoon in it and plate next to it, i.e. I enlist the corn that’s already in my pandemic freezer, brown butter, because corn with toasted butter is bliss, and for extra decadence, sour cream instead of milk or buttermilk. The version I’ve taken to at home is almost as simple, with a few tweaks.
CORN PUDDING JIFFY MIX RECIPE RED PEPPER PLUS
The one most friends grew up with was is a cinch - a box of Jiffy cornbread mix, and one can each of regular and cream corned, plus some eggs, milk, and a lot of butter. The texture is often halfway between a quickbread and something more loose, better spooned than sliced (but not quite as fluffy as spoonbread). Because I usually respond, “Great! Now you know exactly what to bring!” and friends have delivered, I’ve since learned what I’d been missing and I’m now fully converted.Ĭorn pudding has Southern and Native American origins with innumerable variations throughout. This is where all menus should begin, right? It was from this question that I learned that after stuffing, naturally, and long before turkey (sorry, turkey), a dish I had not grown up with - corn pudding - is one of the most popular on American Thanksgiving tables. In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they throw a (hopefully) muted, inner tantrum.
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