The temperature should read 175-180 degrees and will still wobble significantly. Test for Doneness: Use an instant read thermometer (my fav) inserted in the center of the corn pudding casserole, without touching the pan.Custard Texture: Achieve the creamy and custard-like texture by whisking the eggs and heavy cream vigorously.Customize Sweetness: Adjust the sugar to your taste, keeping in mind that corn pudding can range from mildly sweet to dessert-level sweetness (full ½ cup sugar).Use Fresh Corn: Whenever possible, use fresh corn kernels cut from the cob instead of canned or frozen.Note, I have not experimented with vegan options and do not know how successful they will be (please let me know if you try it!). Vegan Corn Pudding: Replace dairy ingredients with plant-based alternatives like almond milk, coconut oil, and egg substitute for a vegan-friendly option.Bacon and Jalapeño Corn Pudding: Combine crispy bacon bits and spicy jalapeños for a flavorful, savory twist.Spicy Corn Pudding: Add a spicy element like jalapeños, chipotle chili powder, or cayenne pepper for a kick of heat and complexity.Combine with with Tex-Mex seasonings and cheese. can mild chopped green chiles for a hint of tanginess. Green Chili Corn Pudding: Add one 4 oz.Cheesy Corn Pudding: Reduce the sugar and add freshly shredded cheddar and/or pepper Jack and Parmesan for a savory twist.Savory Corn Pudding: Reduce the sugar to 2-4 tablespoons and add cheese, bacon, chives, and/or green chilies.For example, add a hint of chili powder, cumin and paprika for a savory Southwest flair. Mix up seasonings: The easiest way to change the flavor profile is to add different herbs and seasonings.½ cup sugar is pretty sweet, ⅓ cup is sweet and anything less would be closer to savory. Make it less sweet/more savory: Our favorite way to serve this corn pudding casserole is with ½ cup sugar.Seasonings: Thyme, ground mustard, onion powder, salt, and a pinch of pepper and nutmeg infuse the dish with delightful flavor without overpowering the sweet corn.Cornstarch: This recipe needs a full ¼ cup cornstarch to thicken, otherwise it will be loose, and the corn will fall right out of the “pudding.”.I don’t recommend any substitutions or your corn pudding casserole can be watery. Heavy cream: Look for “heavy whipping cream” at the grocery store.Eggs: These create a rich, silky custard-like base that hold all the ingredients together AKA the “pudding” in the recipe.Please don’t substitute butter for margarine or oil or recipe will not taste the same! Butter: Use unsalted butter so we can control the salt.It’s a shortcut for additional body, texture and flavor without having to make it from scratch. Cream style corn: This can be found next to the canned corn kernels at your grocery store.I don’t recommend frozen corn because its texture t doesn’t hold up as well in this recipe. Alternatively, you may used sweet, drained canned corn. Fresh corn: I highly recommend corn fresh off the cob to elevate this corn pudding recipe.
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