And when you’re ready to serve the dish, either let it set to room temperature first or bake right away. You can also freeze it for up to two months. Just assemble the mixture ahead of time and refrigerate for 3-4 days. Since you can serve corn pudding either hot or cold, you can either make it on the day of your party or a few days in advance. Spice it up by adding some jalapenos and pepper jack cheese.Give the dish a smoky flavor by topping it with crunchy bacon bits.Want to add some Tex-Mex flair to the dish? Add some green chili and loads of shredded cheese to the mixture before popping it in the oven.If you want a more savory corn pudding, easy – just skip on the sugar!.Whatever you use, do not forget to grease it with cooking spray. You can use either a 2-quart casserole dish, a glass baking dish, or an aluminum pan to bake the dish in.If you want to cut back on the cholesterol, use a liquid egg substitute instead of five eggs.If you’re serving a large crowd, you can double the ingredients to make more, but bake it in two separate dishes to make sure it cooks all the way through.If you want your corn pudding to contain a little less liquid, drain the liquid out of the canned kernel corn.Here’s a neat trick to incorporate cornstarch easily into the dish: combine it with cold milk, whisk the lumps away, and then add it to the mixture.You can also use frozen corn instead of canned corn, but add a teaspoon of salt to the mixture.No cornstarch? No problem! You can use half a cup of flour instead. ![]()
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