Unique in its simplicity, our Sweet Honey Corn Pudding is pure comfort food at its finest. With a sweet kiss of honey (The Big Lug’s addition), this sweet but humble side dish satisfies. In fact, it is the perfect “coolant” to hot and spicy main dishes—especially with BBQ favorites like baked beans or barbecued ribs doused in a sauce packed with heat. It is also a great complement to hearty autumn or wintertime meals.
Humble indeed. This recipe for Sweet Honey Corn Pudding calls for what most people have in their pantry: canned whole corn kernels as well as creamed corn—not something I generally prepare and serve. In fact, this is the only dish I make with canned corn and prefer using frozen when fresh is not in season. As for fresh corn from the cob, I have a corn pudding recipe calling for it. But, I will share that recipe with you later this summer!
Corn pudding needs no embellishment—that is, unless the mood strikes you. In fact, when not serving with a spicy main dish, we have been known to add a little heat such as chopped peppers (hot or mild, such as poblano) and spices such as ancho and/or chipotle chili powder and cumin. Or, a few dashes of Tabasco® Sauce. We’ve even added grated Cheddar and Pepper Jack cheeses as well as bacon and chopped green onions! Not unlike mashed potatoes, corn pudding truly is a blank canvas awaiting your creativity. So have some fun in the kitchen and trust your own palate!
We have been making this scrumptious side dish for years after first spotting the recipe for Awesome and Easy Creamy Corn Casserole over at AllRecipes.com. It was described as “like a cross between corn soufflé and a slightly sweet corn pudding.” How could we resist? However, instead of using Jiffy® Corn Muffin Mix, we use our own all-natural Homemade Sweet Cornbread Mix to avoid artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products.
The added bonus of making your own cornbread mix with Wicked Good Kitchen’s Homemade Sweet Cornbread Mix is that you can customize it and make it gluten-free by using our recommended and tested blend, Cup4Cup (C4C) Gluten-Free Flour, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in the recipe. In fact, it is the gluten-free version of this recipe that is photographed within this post. Amazingly, it is just as creamy and tasty as the original made with regular wheat all-purpose flour!
Well, I must share with you that it was “one of those weeks” last week. Everything seemed to be going wrong. Wait. It was actually two weeks long. I had been fighting with sunlight (read: lack of it) over this time as well. A strange weather pattern seemingly parked itself over Central Indiana. Grey gloomy skies loomed overhead and rain was isolated and scattered. Day. After. Day. A natural light loving photographer’s nightmare. We just couldn’t shake this weather pattern. And, it carried over into the holiday weekend. Not fun. But! I’d surely take it over last year’s swelter at 105 degrees on the Fourth of July any day!
Meanwhile, I continued to grow more and more frustrated with each passing day. I even vented in a tweet about putting off photography yet another day. I really wish I could have captured better photos. Then, when I did whip up another batch of this corn pudding for another shoot (yes, I did that for you), our male Bombay cat decided it was a good idea to munch on my basil plant. Ergo, no pretty green garnishes for this recipe. Or my next for that matter. There was no time to run out and buy some as I was losing what natural daylight I had. So please forgive my lack of food styling and lack of color pop due to poor sunlight. Perhaps the next time I prepare this dish, I can update the photos. A girl can dream!
As I mentioned in my previous post, although I try not to eat corn products due to the high sugar content, The Big Lug loves our corn pudding recipe made with my Homemade Sweet Cornbread Mix. In fact, we served this pudding over the Fourth of July weekend along with sticky barbecued ribs and my wicked baked bean recipe made with a dark beer reduction. Mmm. Yes, I cannot help it. I enjoy sugary sweet baked beans once a year—on the Fourth of July. And, yes…I pay for it. On the scale. But, I won’t go there. To me, it just isn’t the Fourth of July without some carb-loaded, sweet-heat, smoky baked beans! Are you with me on this? On Friday, I will be sharing this epic recipe with you. Epic. Watch out, Bobby Flay! Hahaha!
What makes our Sweet Honey Corn Pudding wicked good? Besides being easy and quick to prepare, this irresistible recipe starts with our all-natural homemade sweet cornbread mix made with plenty of yellow cornmeal and just the right amount of sweetness. No nasty food additives here! Even the canned corn recommended brand has no nasty additives. Bonus! The recipe offers a wonderful gluten-free option which is a life-saver when entertaining guests with gluten sensitivities. In fact, your other guests won’t even notice this comforting and tasty side dish is gluten-free! Major bonus. What’s not to love about that?
Keep your family traditions alive this grilling season and make some sweet corn puddin’!
- 2 cups (292 grams) Homemade Sweet Cornbread Mix recipe by Wicked Good Kitchen™
- ½ cup (1 stick or 113 grams) unsalted butter, melted & cooled slightly
- 2 large eggs (mine weighed 105 grams w/o shells), lightly beaten
- 1 (15 ounce) can whole kernel corn, such as Del Monte®, drained
- 1 (14.75 ounce) can creamed corn, such as Del Monte®
- 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
- 1 to 2 tablespoons (21 to 42 grams) honey
Tips:When measuring Homemade Sweet Cornbread Mix by Wicked Good Kitchen™, spoon the mix into cup and level off. Do not pack firmly or this will cause over-measuring. To substitute canned whole kernel corn, use 1½ cups frozen whole kernel corn. For Gluten-Free Option: Prepare Homemade Sweet Cornbread Mix by Wicked Good Kitchen™ and substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe. Recipe Source: WickedGoodKitchen.com