Thanksgiving Recipe Week - Corn Pudding

Check back for a daily dose of Thanksgiving recipes all this week - it's a digital all-you-can-eat holiday brunch at the Cheap$kate Chateau! And keep checking back for holiday leftover recipes.

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. So for Thanksgiving today, I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Thanksgiving holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. Best to let corn defrost and drain any liquid.

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Chia Pudding with Fruit

 1/2 cup Chia seeds, 3 cups soy milk, 4 hours refrigeration, equals creamy Chia Pudding.

I've been seeing a lot of Chia seed mentions around the blogosphere lately, and decided to try a recipe to see what it's all about. I made a simple Chia Pudding with Fruit.

  

They are quite expensive at regular markets, but when I saw small 3 ounce packages in my local 99c only Store  I picked up a package decided to try a recipe with the teeny tiny seeds. The small packages are located by the spices and dried herbs at the store I went to.

Chia seeds are touted as a superfood with health benefits and extra nutritional value. You can read all about that stuff by clicking here. Mainly they are loaded with antioxidants and omega-3 fatty acids. Hey, I can use all the help I can get - I'm not getting any younger here.

Chia, native to central and southern Mexico and Guatemala, is a species of flowering plant in the mint family, and has been cultivated by the Aztecs and Mayans way back in pre-Columbian times.

Raw Chia Seeds

What's interesting about them is when added to a tasty fluid they swell, absorbing the liquid, becoming similar to a tapioca pudding after setting for about 4 hours. The taste of Chia is fairly neutral, maybe with a slight green tea flavor, so using a rich tasting liquid like almond or soy milk is recommended.

If you think of it like oatmeal, then all you need to do is add some sliced fruit and you have a knock-out dessert or nutritious breakfast.

For my recipe I stirred in sliced strawberries and banana, after the Chia Pudding has set. You can use any fruit you find on sale.

I always find soy milk at the 99c only Stores, and every once in a while almond milk makes an appearance in the cold deli case.

Click on any photo to see larger (and esc key to return here.)

So hit the produce section of your grocery store or farmers market, and stock up on your favorite fresh fruit to slice and add to my cheap$kate Chia Pudding with Fruit.

Ingredients

• 3 cups soy milk - okay to use regular milk, almond milk or almost any juice. For thicker pudding use 2 or 2 1/2 cups of liquid.
• Raw Chia seeds - 3 ounces or half a cup.
• Fruit - any favorite. I used cheap bananas and strawberries. Add as much as you like. Other fruit to try: pineapple, peach, mango, melon, blueberries, or whatever you can find on sale at the grocery and farmers market. 
• Okay to add teaspoon of any favorite sweetener - optional.

Directions
Add raw Chia seeds to a large bowl. Pour in 2 to 3 cups of soy milk, regular milk, almond milk, or fruit juice.

3 cups of soy milk will make an oatmeal or sour cream consistency. Okay to use about 2 cups of soy milk for a thicker pudding.

Stir seeds into soy milk and set in the refrigerator for 3 to 4 hours. Stir mixture once every hour as seeds absorb liquid. They clump up some, but easily break apart with a light stir.

When mixture is set, add Chia Pudding to a bowl and add sliced fruit - as much fruit as you like.

Some recipes call for a tablespoon of honey or any favorite sweetener. I find the fruit and soy milk sweet enough for my taste.

For a single serving, add 3 tablespoons of raw Chia seeds and fill up a coffee mug with soy milk or favorite liquid.

Corn Pudding

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. And for these coming holidays I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Christmas holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. In this video I added it without defrosting, but best to let it defrost and drain any liquid, which will later settle to bottom of the pudding. (If you are eating it all in one sitting soon after baking, then no need to defrost frozen corn.)

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Mini-Banana Puddings

Mom's banana pudding is an early 99 Cent Chef sweet tooth memory. This dessert seemed so intricately handmade; a dessert of geometric design: evenly sliced circles of banana fanned out over a layer of crunchy round vanilla wafers and topped with sweet pudding. It is actually simple to build and makes a great party finishing dessert; just use The 99 Cent Chef's mini-banana pudding recipe.

All ingredients are found in 99c only Stores, but are inexpensive at any market. This dish is a real budget stretcher as four bananas, one box of vanilla wafers and a can of pudding will feed a dozen Oscar watching revelers! Of course, guest will eat them by the handful, so you could need more? The trick is to put a dollop of pudding on the flat side of the wafer and top with a banana slice; this makes it easy for your guest to pick it up. Try drizzling mini-banana puddings with chocolate syrup, or spray whipped cream on top with a Hershey Chocolate Kiss; how about getting trendy-restaurant-hip with a salty/sweet sprinkle of bacon bits!

The Chef will be serving Pita Pizzas and Mini-Banana Puddings at his Oscar viewing party this year; will you?

Ingredients (about 50 hors d'oeuvres)

• 4 ripe bananas
• 1 large 28oz. can of 99.99 cent vanilla creme pie filling (or package of instant pudding - follow box directions)
• 1 box of 99.99 cent vanilla wafers
• Extra toppings: whipped cream, caramel, chocolate syrup, a Hershey Kiss, or a sprinkling of bacon bits

Directions
Lay out vanilla wafers, flat side up, and add a dollop of vanilla or butterscotch pudding then top with a slice of banana. 

Extra toppings include whipped cream, chocolate sryup, caramel or a Hershey Kiss, and bacon bits (for Hershey Kiss or bacon bits, change stacking order and put pudding on top, so bacon bits and chocolate candy will stick).