Sweet Cornmeal Pudding

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Servings: 6 Difficulty: Advanced
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A fluffy, golden-brown baked pudding with a tender crumb and subtle corn flavor.
Sweet Cornmeal Pudding recipe image

This Sweet Cornmeal Pudding is a comforting, rustic dessert that strikes the perfect balance between savory cornmeal base and sweet vanilla custard. The batter is lightened by folded-in egg whites, creating a soufflé-like texture that puffs beautifully in the oven. Rich buttermilk adds a slight tang that cuts through the sweetness, while butter lends a luxurious mouthfeel. ItâÂÂs an ideal make-ahead dish for potlucks or a special weekend breakfast treat. Serve it warm, dusted with powdered sugar, for a homemade feel that rivals any café. Simple ingredients come together to create a memorable, crowd-pleasing finale to any meal.

Sweet Cornmeal Pudding recipe image
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Sweet Cornmeal Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 75.6

Description

This Sweet Cornmeal Pudding is a comforting, rustic dessert that strikes the perfect balance between savory cornmeal base and sweet vanilla custard. The batter is lightened by folded-in egg whites, creating a souffl&# 195;©-like texture that puffs beautifully in the oven. Rich buttermilk adds a slight tang that cuts through the sweetness, while butter lends a luxurious mouthfeel. ItâÂÂs an ideal make-ahead dish for potlucks or a special weekend breakfast treat. Serve it warm, dusted with powdered sugar, for a homemade feel that rivals any café. Simple ingredients come together to create a memorable, crowd-pleasing finale to any meal.

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Butter an 8-cup soufflé dish or baking dish thoroughly.
  3. Bring the milk to a boil in a heavy large saucepan over medium-high heat.
  4. Reduce heat to medium. Gradually whisk in the cornmeal and salt.
  5. Stir constantly until the mixture becomes very thick, about 1 minute.
  6. Add the butter pieces and stir until completely melted.
  7. Remove the pan from heat. Stir in 1/2 cup of the sugar and the buttermilk.
  8. In a large bowl, whisk the egg yolks to blend.
  9. Gradually whisk the hot cornmeal mixture into the egg yolks.
  10. In a clean medium bowl, use an electric mixer to beat the egg whites until frothy.
  11. Add the remaining 1/4 cup sugar to the egg whites and beat until soft peaks form.
  12. Gently fold the beaten egg whites into the cornmeal mixture until just combined.
  13. Transfer the mixture to the prepared soufflé dish.
  14. Bake until the pudding puffs up and is golden brown on top, about 30 minutes.
  15. Sprinkle with powdered sugar and serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 75.6kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 1.3g7%
Cholesterol 3.6mg2%
Sodium 72.0mg3%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.0g0%
Sugars 9.0g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not use lowfat or nonfat milk; whole milk provides the necessary richness for the pudding texture.

Ensure the soufflé dish is well-buttered to prevent sticking.

Fold the egg whites gently to maintain airiness; overmixing will deflate the pudding.

Serve immediately after baking for the best texture, as the pudding will settle slightly upon cooling.

Keywords: cornmeal, pudding, baked pudding, dessert, vegetarian, buttermilk, egg whites, comfort food, homemade dessert, corn pudding, baking, vanilla, buttermilk pudding, breakfast pudding, golden brown, fluffy texture
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