Imen Dridi Pioneer Woman Corn Pudding is made with bacon, sweet onion, flour, cornmeal, sugar, baking powder, salt, garlic powder, eggs, half-and-half, butter, and corn kernels. It serves 6 and takes about 55-60 minutes to bake.
More Pioneer Woman Recipe:
- Pioneer Woman Funeral Potatoes
- Pioneer Woman Cornbread With Creamed Corn
- Pioneer Woman Ham And Egg Casserole
💛 Why You’ll Love This Corn Pudding Recipe:
- Comforting and Satisfying: This corn pudding brings the ultimate comfort food experience, combining the heartiness of bacon and the sweetness of corn into a dish that’s both satisfying and warming.
- Perfect Balance of Flavors: With a carefully chosen blend of sweet and savory ingredients, this recipe strikes the perfect balance between the sugar’s sweetness, the savory bacon, and the richness of butter and half-and-half.
- Easy to Make: Despite its impressive taste and texture, this corn pudding is surprisingly easy to prepare, making it accessible for cooks of all skill levels.
- Rich in Texture: The combination of creamy, fluffy, and crispy textures, thanks to ingredients like corn kernels, eggs, and bacon, ensures every bite is interesting and satisfying.
❓ What Is Pioneer Woman Corn Pudding Recipe?
Pioneer Woman Corn Pudding recipe combines bacon, sweet onion, flour, cornmeal, sugar, eggs, half-and-half, butter, and corn kernels into a deliciously creamy and savory side dish, baked until golden and set. Perfect for gatherings, it’s a crowd-pleaser.
🌽 Pioneer Woman Corn Pudding Ingredients
- 4 strips thick-cut bacon, chopped
- 1 sweet onion, chopped
- 1 c. all-purpose flour
- 3/4 c. yellow corn meal
- 3/4 c. granulated sugar
- 1 1/2 tbsp. baking powder
- 1 1/2 tsp. kosher salt
- 1/4 tsp. garlic powder
- 5 large eggs
- 1 1/2 c. half-and-half
- 1/2 c. melted butter
- 2 1/2 c. fresh, canned, or frozen (thawed) corn kernels
🥘 How To Make Pioneer Woman Corn Pudding
- Warm the oven up to 350˚. Set aside a 3-quart baking dish that has been greased.
- Set the big pan over medium-low heat and add the bacon. Add the onions and cook them until they get soft after the bacon starts to crisp up.
- Mix the flour, cornmeal, sugar, baking powder, salt, and garlic powder in a big bowl with a whisk. Whisk the eggs and half-and-half together in a different bowl.
- When the onions are soft, add the egg mixture and mix it well with the dry ingredients.
- Then add the onions, bacon, and bacon fat, along with the melted butter. Add corn kernels and stir.
- Put the batter into the baking dish that has been made. Bake for 55 to 60 minutes, or until the middle is just set. Do not bake it too long!
💭 Recipe Tips:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser pudding rather than a light and fluffy one.
- Check Doneness Properly: Use a toothpick or knife inserted in the center to check for doneness. It should come out clean or with a few moist crumbs. The center should be set but still slightly jiggly for the perfect texture.
- Let It Rest: Allow the corn pudding to cool for a few minutes before serving. This resting period helps the pudding set and makes it easier to slice.
- Seasonal Twist: For an autumnal flavor, consider adding a pinch of nutmeg or cinnamon to the batter.
- Experiment with Add-ins: Feel free to add chopped jalapeños for a spicy kick, or bell peppers for extra sweetness and color.
🥗 What To Serve With Corn Pudding?
Serve Corn Pudding with BBQ ribs, grilled chicken, roasted turkey, or ham it complements green beans, roasted vegetables, and salads for a complete meal, pair it with fresh rolls or cornbread ideal for festive dinners or casual meals.
🎚 How To Store Leftovers Corn Pudding?
- Refrigerate: Cool Leftovers Corn Pudding to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container store in the refrigerator for up to 3 days.
- Freeze: For longer storage wrap cooled Leftovers Corn Pudding well in plastic wrap and then in aluminum foil freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Corn Pudding?
- In the Oven: Preheat your oven to 350°F (175°C) place leftovers corn pudding in an oven-safe dish and cover it with aluminum foil to prevent drying heat for about 11 minutes or until warmed through.
- In the Microwave: Cut a portion of leftovers corn pudding and place it on a microwave-safe plate microwave on high for 4-6 minutes or until heated thoroughly, checking and stirring if possible halfway through.
FAQ’S
Can I use canned or frozen corn instead of fresh in Corn Pudding?
Yes, you can use canned or frozen corn. If using canned, drain the liquid first for frozen corn, thaw it before use. Both alternatives offer convenience without significantly compromising the dish’s flavor or texture.
Is Corn Pudding the same as Corn Casserole?
While similar, corn pudding is generally softer and more custard-like, due to a higher ratio of liquid ingredients. Corn casserole might include similar ingredients but has a firmer, more bread-like texture.
Can Corn Pudding be made ahead of time?
Yes, you can prepare corn pudding ahead of time you can either assemble the ingredients and refrigerate it before baking or bake it fully and reheat before serving. Making it ahead can enhance the flavors as they meld together in the fridge.
How do I know when Corn Pudding is done?
Corn pudding is done when the center is just set and a knife or toothpick inserted into the center comes out clean or with few crumbs. The edges should be lightly browned, and the center should no longer be liquid.
How can I add more flavor to Corn Pudding?
Enhance flavor by adding cheese, green chilies, jalapeños, or herbs like thyme or chives. Sauteed onions or bacon can also add depth. Experiment with spices like nutmeg or paprika for a unique twist.
Try More Pioneer Woman Recipe:
- Pioneer Woman Crockpot Cheesy Potatoes
- Pioneer Woman Tamale Pie
- Pioneer Woman Mexican Street Corn Salad
Pioneer Woman Corn Pudding Nutrition Fact
Amount Per Serving
- Calories 287
- Total Fat 19g
- Saturated Fat 10g
- Cholesterol 169mg
- Sodium 477mg
- Potassium 278mg
- Total Carbohydrate 24g
- Dietary Fiber 1.8g
- Sugars 4.1g
- Protein 8.5g
- Vitamin A 17%
- Vitamin C 6.8%
- Calcium 8.7%
- Iron 5.5%
Pioneer Woman Corn Pudding
Description
Pioneer Woman Corn Pudding is made with bacon, sweet onion, flour, cornmeal, sugar, baking powder, salt, garlic powder, eggs, half-and-half, butter, and corn kernels. It serves 6 and takes about 55-60 minutes to bake.
Ingredients
Instructions
- Warm the oven up to 350˚. Set aside a 3-quart baking dish that has been greased.
- Set the big pan over medium-low heat and add the bacon. Add the onions and cook them until they get soft after the bacon starts to crisp up.
- Mix the flour, cornmeal, sugar, baking powder, salt, and garlic powder in a big bowl with a whisk. Whisk the eggs and half-and-half together in a different bowl.
- When the onions are soft, add the egg mixture and mix it well with the dry ingredients.
- Then add the onions, bacon, and bacon fat, along with the melted butter. Add corn kernels and stir.
- Put the batter into the baking dish that has been made. Bake for 55 to 60 minutes, or until the middle is just set. Do not bake it too long!
Notes
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser pudding rather than a light and fluffy one.
- Check Doneness Properly: Use a toothpick or knife inserted in the center to check for doneness. It should come out clean or with a few moist crumbs. The center should be set but still slightly jiggly for the perfect texture.
- Let It Rest: Allow the corn pudding to cool for a few minutes before serving. This resting period helps the pudding set and makes it easier to slice.
- Seasonal Twist: For an autumnal flavor, consider adding a pinch of nutmeg or cinnamon to the batter.
- Experiment with Add-ins: Feel free to add chopped jalapeños for a spicy kick, or bell peppers for extra sweetness and color.
