Corn Pudding
I came up with this soft version of cornbread when I was avoiding eating wheat. (I am now experimenting with eating certain kinds... stay tuned.) If you have masa harina (tortilla flour) and arepa meal you can replace the corn flour with them, half and half. Both of these can be found at just about any South or Central American specialty store; they won't be local and they will make a firmer pudding, more like a corn bread.
A word about corn flour for British readers: what you call corn flour is what North Americans call corn starch. It is NOT the same thing. Corn flour in this case, mean just that: dried corn that has been finely ground and more-or-less sifted for the bran. That's pretty much it. Corn starch has had God-only-knows-what done to it in some mysterious industrial process, so that it is a pure starch without identifying features, fit only for thickening sauces and puddings where you don't actually want to add any flavour. Corn flour should look like corn (creamy white to yellow) and smell like corn.
4 servings
1 hour - 10 minutes prep time
1/4 cup butter
1/2 cup corn flour
1/4 cup corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1 398-ml (14 ounce) tin of creamed corn
1/2 to 1 cup frozen corn, thawed (optional)
Preheat the oven to 350°F.
Put the butter in a shallow 1.2 litre (5 cup) baking dish, and put it in the oven until it melts.
Meanwhile, mix the corn flour, corn meal, salt and baking powder. Dump the creamed corn in on top, but don't mix it yet.
When the butter has melted swish it gently up the sides of dish to grease them, then pour it in with the creamed corn. Mix briefly but until there are no more dry ingredients visible. Mix in the corn, if you are using it.
Put the batter in the buttered baking dish - be careful, it may still be hot - and spread it out evenly. Bake for 35 to 45 minutes, until it test done (i.e. a toothpick stuck into the middle comes out clean.) If you forget to thaw your corn before you start it may take longer to bake. Also, this is not quite as firm as cornbread, so it will be quite moist.
A word about corn flour for British readers: what you call corn flour is what North Americans call corn starch. It is NOT the same thing. Corn flour in this case, mean just that: dried corn that has been finely ground and more-or-less sifted for the bran. That's pretty much it. Corn starch has had God-only-knows-what done to it in some mysterious industrial process, so that it is a pure starch without identifying features, fit only for thickening sauces and puddings where you don't actually want to add any flavour. Corn flour should look like corn (creamy white to yellow) and smell like corn.
4 servings
1 hour - 10 minutes prep time
1/4 cup butter1/2 cup corn flour
1/4 cup corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1 398-ml (14 ounce) tin of creamed corn
1/2 to 1 cup frozen corn, thawed (optional)
Preheat the oven to 350°F.
Put the butter in a shallow 1.2 litre (5 cup) baking dish, and put it in the oven until it melts.
Meanwhile, mix the corn flour, corn meal, salt and baking powder. Dump the creamed corn in on top, but don't mix it yet.
When the butter has melted swish it gently up the sides of dish to grease them, then pour it in with the creamed corn. Mix briefly but until there are no more dry ingredients visible. Mix in the corn, if you are using it.
Put the batter in the buttered baking dish - be careful, it may still be hot - and spread it out evenly. Bake for 35 to 45 minutes, until it test done (i.e. a toothpick stuck into the middle comes out clean.) If you forget to thaw your corn before you start it may take longer to bake. Also, this is not quite as firm as cornbread, so it will be quite moist.
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