10 March, 2017
Researching puddings I saw this delicious Corn Pudding.
I expected the corn pudding to be a something of a stuff to feed babies. Reason being it’s also known as corn mash. But this bowl of this delicious corn pudding which has cooked corn and that gave it a nice texture. Do not miss my love mushrooms and capsicum and it had me drooling.
Corn pudding is typically a rural staple in Southern US. It is also known as pudding corn and don’t mistake it for hasty pudding that is made from ground corn and not the corn kernel. The other names are Puddin’ corn, pudding corn, hoppy glop, corn mash, country pudding. The main ingredients are maize and water.
Though we associate Pudding with dessert it can be a savoury dish too. Latin word botellus is believed to be the root of the French boudin which means “small sausage”, referring to encased meats used in medieval European puddings.
In the Commonwealth countries, the word typically denotes a dessert. These puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. They can be baked, steamed or boiled.
Pudding may also be bread pudding and rice pudding.
The puddings that I have tried in the past are Malva Pudding, Self Saucing Chocolate Pudding, Baked Bread Pudding, Banana and Burnt Butter Pudding, Thai Coconut Pudding/Custard, Agar Agar Pudding, Trifle Pudding, Ragi Pudding or Nachni-che-Satv, Coffee Chocolate Pudding, Bread Pudding, Kheer.
My pudding is adapted from here.
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