Categories
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 Pressure Cooker

‘Loin’ing to use pressure cooker no easy feat

A tender pork loin, along with tasty stuffing and gravy, can all be made in under an hour with a pressure cooker.

Over the past year or so, I’ve noticed quite a number of people jump on the electric pressure cooker bandwagon.

I have a traditional pressure cooker I inherited from my grandmother, but to be honest, I’ve always been a bit scared to actually try it, so it’s stayed packed away on a high shelf in my kitchen.

On Christmas, though, my parents gifted my sister and I each an electric pressure cooker, which somehow seems less terrifying than the stovetop variety.

So, since Christmas, I’ve been playing with recipes, trying to figure out how pressure cooking works, and I finally have a recipe I’m excited to share.

This recipe comes from the blog “The Creative Bite” by Danielle Green. One thing I really liked about this recipe is that it’s all made completely in the pressure cooker pot, so there’s only one dish to dirty. You can find her post at https://www.thecreativebite.com/pressure-cooker-pork-loin-stuffing-gravy/. I subbed in cornbread stuffing and added rosemary for seasoning.

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Pressure Cooker Pork Loin, Stuffing and Gravy

A tender pork loin, along with tasty stuffing and gravy, can all be made in under an hour with a pressure cooker.
Course Main Course
Keyword cornbread, gravy, pork loin, stuffing

Ingredients

  • 4 tablespoons butter divided
  • 1 medium yellow onion diced
  • 24 ounce pork loin
  • 4 to 5 teaspoons rosemary
  • 3 to 4 teaspoons garlic powder
  • salt and pepper to taste
  • 2 1/4 cups chicken broth
  • 6 ounce box cornbread stuffing mix
  • 2 tablespoon flour

Instructions

  • Season the pork loin with rosemary, garlic powder, salt and pepper.
  • Add two tablespoons of butter to the pressure cooker and turn to saute. Add the pork loin and sear for about four minutes.
  • Add the onions and flip the pork loin over and sear for another four minutes.
  • Add the chicken broth and cook on high pressure for 35 minutes, and then allow the pressure to release naturally.
  • Remove the pork loin and set aside to rest on a cutting board.
  • Scoop out about two cups of liquid, leaving the onions behind, and reserve it for gravy.
  • Dump in the stuffing and stir to moisten. (If it’s still a bit dry, pour a little of your reserve liquid back in. Look at the directions on the box if you’re unsure how much liquid the stuffing mix needs.)
  • Place the lid on the pot and let it sit for five minutes.
  • Pour the stuffing into a serving dish and cover it.
  • Add the rest of the butter to the pot and turn back to saute. When it melts, whisk in the flour. Stir it for a couple minutes and then whisk in the reserved liquid. Cook for about two minutes or until it thickens. Season with more salt and pepper.
  • Slice the pork loin and serve with stuffing and gravy.

This was such a nice, hearty meal, and it came together really easily, which I appreciated. Also, having this recipe turn out so well gave me a lot of confidence moving forward with learning to use my new kitchen toy.

My sister has also been playing with her pressure cooker, and we were discussing how the electric version seems less terrifying than the traditional variety.

“What is it about the Baby Boomers that they’re brave enough to use those things all the time,” I asked her.

“Well, they did grow up without seat belts,” she said. “Now they’re not afraid of anything.”

Good point, Sis. Good point.

This piece first appeared in print on Jan. 24, 2019.

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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