Corn pudding

Corn pudding
Alternative namesPudding corn, puddin' corn, hoppy glop, spoonbread
TypePudding
Place of originUnited States
Region or stateSouthern United States
Main ingredientsMaize, water

Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread)[1][2] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.[3] It is typically used as a food staple in rural communities in the Southern United States,[3] especially in Appalachia.[2]

Corn pudding has sometimes been prepared using "green corn", which refers to immature ears of corn that have not fully dried.[2][4] Green corn is not necessarily green in color.[2] The cooking of the corn pulp when preparing the dish can serve to thicken it.[5]

Corn pudding is sometimes served as a Thanksgiving dish.[6]

Corn pudding may be sweet or savory.

  • Sweet vegan corn-tomatillo pudding
    Sweet vegan corn-tomatillo pudding
  1. ^ Albert, S.W. (2015). The Darling Dahlias and the Eleven O'Clock Lady. Darling Dahlias. Penguin Publishing Group. p. pt151. ISBN 978-0-698-18564-7. Retrieved November 15, 2018.
  2. ^ a b c d Willis, Virginia (September 5, 2014). "Baked Corn Pudding - Down-Home Comfort". Food Network. Retrieved November 15, 2018.
  3. ^ a b Westmoreland, S.; Allen, B. (2004). Good Housekeeping Great American Classics Cookbook. Hearst Communications. p. 179. ISBN 978-1-58816-280-9. Retrieved November 15, 2018.
  4. ^ Wade, M.L. (1917). The Book of Corn Cookery: One Hundred and Fifty Recipes Showing how to Use this Nutritious Cereal and Live Cheaply and Well. A. C. McClurg & Company. p. 85. Retrieved November 15, 2018.
  5. ^ Fussell, B.H. (1992). The story of corn. Knopf Doubleday Publishing Group. p. 187. ISBN 978-0-394-57805-7. Retrieved November 15, 2018.
  6. ^ The Wisconsin Agriculturist. A. Simonson. 1907. p. 15. Retrieved November 15, 2018.