Personally, I find the addition of cornmeal makes the corn pudding too grainy, so I use flour, and add my own baking powder and salt, for a smoother more delicate texture. ![]() However, to add to the confusion, a lot of recipes for corn pudding also include a box of Jiffy Cornbread Mix, which is used in place of the flour, baking powder, and salt.Cornbread is much denser and bread-like, whereas corn pudding is much lighter like a souffle, more like a corn souffle.Corn pudding isn't the same as cornbread.The best part about this recipe is its light fluffy texture It's also super simple to put together! Most of it just gets whirled up in a blender!.The best part is that it's starchy, without being too heavy thanks to its fluffy texture. It's a fantastic Thanksgiving recipe if you are looking for another starchy side dish.It is made with a base of corn, eggs, and heavy cream which results in a cross between a corn souffle in texture and cornbread in flavor.Corn pudding is a delicious, custardy side dish, popular in the Southern part of the United States.The result is a fluffy, decadent corn pudding that will be the hit at your next family gathering! Corn pudding is a low-fuss side dish. I use frozen corn for the best flavor, and the batter can be whipped up the day before and baked the following day. This Easy Corn Pudding Casserole is a fantastic Holiday side dish! Made without creamed corn, and without Jiffy Cornbread mix, it is as easy as it is delicious!
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