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Side Dish

I ‘corn’not believe how delicious this savory pudding is

Corn pudding uses lots of herbs, along with corn and yellow onion to create the perfect mashup of sweet and savory in a delicious side dish.

We have a serious love of cornbread at our house.

When we discovered the goodness that is cornbread dressing to go with our holiday turkeys, we were understandably excited.

But, being more of a traditional mindset, the rest of the extended family missed the conventional holiday stuffing at our big meals, so I went back to it this year.

Not being completely dissuaded, though, I started looking for other cornbread-like dishes we could try and stumbled on a recipe for corn pudding.

Before you recoil at the pudding idea, trust me. It’s delicious. It’s a fabulous, non-jiggly texture, and it’s savory and belly warming. It is definitely worth a try—especially if you love cornbread like I do. And it’s also worth a try if you normally find cornbread a bit on the dry side, because this is moist and delicious.

This comes from the “Southern Living” magazine. It’s by Karen Schroeder-Rankin. You can find the original recipe at https://www.southernliving.com/recipes/savory-corn-pudding-recipe. I added lots of extra seasonings in my version.

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Corn Pudding

Corn pudding uses lots of herbs, along with corn and yellow onion to create the perfect mashup of sweet and savory in a delicious side dish.
Course Side Dish
Keyword Christmas side, corn, cornbread, fresh thyme, frozen corn, garlic, sage, Thanksgiving side, yellow onion

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 6 cups frozen corn thawed
  • 1 medium-sized yellow onion diced
  • 4-6 cloves garlic minced
  • 6 eggs
  • 2 cups heavy cream
  • 1/2 cup butter melted
  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 4 teaspoons thyme
  • 2 teaspoons sage
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • black pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray and set it aside.
  • Heat the oil in a large skillet over medium heat.
  • Add the onion to the skillet. Saute until it is soft.
  • Add in the corn, and continue to saute until it is just a bit browned.
  • Toss in the garlic and saute for another minute or so, or until it becomes fragrant. Remove the skillet from the heat.
  • In a large bowl, whisk the eggs, cream and butter until it is well combined. Add in the flour, sugar, baking powder, salt, thyme, sage, onion powder, garlic powder and black pepper. Stir to combine.
  • Stir in the corn mixture and then pour everything into the baking dish, smoothing it out evenly.
  • Bake for about 40 minutes or until the pudding is set and the top is golden brown.
  • Let it stand for five to 10 minutes before serving. Top with a little more thyme, if desired.

The flavors in this paired amazingly well with our turkey. The herbs along with the slight sweetness of the corn and onions just put it over the top.

It also reheated really well as leftovers, which was good, because this made a ton of food.

I’m hoping that I’ll be able to bring the rest of the family over to my side on the subject of cornbread dressing at some point. They didn’t seem to complain about this recipe, so I think they’re well on their way.

Sometimes you just have to start your own traditions.

This piece first appeared in print on Dec. 29, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Soup recipe lets me tell counter leftovers ‘see you tater’

Potato poblano corn chowder is creamy and filling, especially with the addition of shredded chicken and extra potatoes.

They’ve just been staring at me.

Four potatoes have been sitting on my kitchen counter since Thanksgiving, and as the days passed, they literally were growing some eyes to look at me with.

So I knew I needed to make something to use them up, and with the weather finally hitting a dreaded cold snap, I decided to pull out a chowder recipe I’ve been meaning to try.

Of course, I had to do some tweaking, including making it a bit heartier by adding chicken and increasing the spices and vegetables, too.

If you’re looking for a vegetarian recipe, just leave out the chicken, use some vegetable broth and throw in even more potatoes. It’ll still be delicious.

The recipe I tried, by Ivy Manning, appeared in “Fine Cooking” magazine in 2018. You can find it on their website at https://www.finecooking.com/recipe/potato-poblano-corn-chowder.

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Potato Poblano Corn Chowder

Potato poblano corn chowder is creamy and filling, especially with the addition of shredded chicken and extra potatoes.
Course Main Course
Keyword baked potatoes, broth, carrots, celery, chicken, chowder, coriander, corn, cumin, mashed potatoes, poblano peppers, soup, yellow onion

Ingredients

  • 3 tablespoons butter
  • 1 medium yellow onion diced
  • 2 poblano peppers diced
  • 2 carrots peeled and diced
  • 2 ribs celery diced
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 2 cups vegetable or chicken broth
  • 1 1/2 cups milk I used skim
  • 2 medium-sized potatoes diced
  • 2 cups cooked shredded chicken
  • 2 cups corn kernels I used frozen
  • 1 tablespoon lemon juice
  • Cayenne pepper to taste

Instructions

  • Melt the butter in a Dutch oven over medium heat. Add the onion, peppers, carrots and celery and saute until the vegetables are soft.
  • Add the coriander, cumin, thyme, salt and pepper and flour, and stir to combine. Saute for a couple minutes to cook out the flour taste. Stir in the tomato paste, and then add the broth, milk, potatoes, chicken and corn to the pot.
  • Bring the mixture to a low boil, and then turn the heat down to low and simmer, with a lid on the pot, for about 15 minutes, stirring occasionally, until the potatoes are fork tender.
  • Stir in the lemon juice and cayenne pepper and then serve immediately.

Add as much or as little cayenne as you want to this to control the spice level. Poblano peppers tend to be on the milder side, but if you’re nervous, make sure you remove the ribs and seeds when you dice them up, too.

This had a creamy taste and was a good belly warmer. I actually ended up doubling the recipe so I could store the leftovers as quick weeknight dinners in our freezer.

I was glad to finally get some of my counter space back just in time for all my holiday baking. But I have a feeling that when I’m staring down a mountain of treat containers over the next few weeks, I’ll really miss those potatoes.

This piece first appeared in print on Dec. 23, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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