Alright, listen up, y’all. I’m gonna tell ya how to make this corn puddin’. My old mama used to make it, and her mama before her, so it’s been around a good long while. It ain’t fancy, but it’ll fill ya up and make ya smile, that’s for sure.
First off, you gotta get yourself some stuff. Don’t need nothin’ special, just the basics. You’ll need a box of that cornbread mix. Yeah, the kind you find in any store. And then, get two cans of corn. One of them creamed corn, the kind that’s all gooey and sweet. The other one, just plain ol’ corn kernels. Make sure you drain the water out of that one, though, or your puddin’ will be all watery and yucky.
Now, for the good stuff. Grab yourself some butter. A whole stick, maybe even a little more if you’re feelin’ fancy. Melt that butter down in a pan. Don’t burn it, now! Just melt it nice and slow.
- Cornbread mix – Just one box is all you need.
- Creamed corn – That’s the one that’s all thick and creamy.
- Corn kernels – Make sure you drain the water out.
- Butter – A whole stick, or maybe a bit more if you’re feeling rich.
Once that butter’s melted, pour in the cornbread mix. Mix it up good with a spoon. Then, dump in both cans of corn. Stir it all together until it’s mixed up real good. You don’t want no clumps of dry cornbread mix sittin’ in there. That just ain’t right.
Now, some folks like to add stuff. Eggs, maybe. Or some sugar if you like it sweeter. A pinch of salt. But me? I just keep it simple. Just the cornbread mix, the corn, and the butter. That’s all you really need. My mama always said, “If it ain’t broke, don’t fix it.” And she was a smart woman, my mama.
Okay, so you got it all mixed up? Good. Now, pour it into a bakin’ dish. Any kind will do, just make sure it’s greased up good so the puddin’ don’t stick. Spread it out even, you know, so it cooks all the same.
Stick that dish in the oven. Bake it at 350 degrees, maybe for about 45 minutes. You’ll know it’s done when it’s golden brown on top and set in the middle. Don’t go pokin’ it too much, though, or it’ll fall apart. Just give it a little jiggle and see if it’s firm.
When it’s done, take it out of the oven and let it cool down a bit. Don’t go burnin’ your mouth now. This corn puddin’ is best served warm. You can eat it by itself, or you can serve it with some ham or roast. It goes good with just about anything, to be honest.
This ain’t no fancy restaurant food, y’all. This is good, down-home cookin’. The kind that sticks to your ribs and warms you up from the inside out. It’s the kind of food that reminds you of home, even if you’re miles away. And it only takes about 10 minutes to get it ready, and then just pops in the oven. Easy peasy.
This here corn puddin’ recipe has been in my family for ages. It’s a simple dish, but it’s full of love. And that’s what makes it special. So go on, give it a try. I bet you’ll like it. And if you don’t, well, that’s just more for me!
And remember, don’t be afraid to experiment. Maybe you want to add some cheese, or some onions, or even some jalapeños if you like it spicy. It’s your puddin’, you can do whatever you want with it. Just have fun and enjoy the process. That’s what cookin’ is all about.
So there you have it. Grandma’s corn puddin’. Simple, delicious, and made with love. Now go on and make some, and let me know how it turns out. I’m always happy to hear from y’all.
Tags: [Corn Pudding, Grandma’s Recipe, Easy Recipe, Side Dish, Comfort Food, Southern Cooking, Cornbread Mix, Creamed Corn, Holiday Dish, Simple Ingredients]