Southwest Corn Puddding

 Established by former President George Bush Sr. in 1990, Native American Heritage Month, also referred to as “American Indian and Alaska Native Heritage Month,” was created to raise awareness and pay tribute to the rich ancestry and traditions of Native Americans by providing a platform for Native people in the United States of America to share their culture, traditions, music, crafts, dance, and ways and concepts through special events, ceremonies, and festivals. 

Looking for a memorable side to your holiday entertaining? Consider

Southwest Corn Pudding

This tasty, sweet corn side dish is popular in the Southern United States and in some places along the East Coast. The starch from the corn thickens a savory custard mixture of eggs and milk, creating a satisfyingly creamy, sweet-yet-savory twist on your same old way of serving corn.

Corn pudding was most likely a simple Native American dish, created from a mixture of fresh sweet corn that was grated off of the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding. When European settlers came to America, they experienced Native American foods and began adapting them to their tastes and ways of cooking.

It was probably those settlers who added other, richer ingredients to the pudding-like eggs, milk, and butter, bringing it closer to an European savory custard (or British pudding).

Some include cheese or other flavorings like onions or bacon. Some bring the heat with jalapenos. And still, others add a bit of color with green chilies or diced sweet red pepper. It is possible to find corn puddings in varying consistencies as well: from loose and nearly runny, like creamed corn to thick and fork-ready, like a well-set custard. And, the variations go on. It's a fun dish because you can take the concept and adjust it to whatever you have on hand or to whatever texture and style you are feeling. 

Cook's Notes: Not only does this side dish work well with turkey but pairs well with a meat dish. It could also be a meatless meal paired with a salad and bread. It has a bit of a kick with cumin and green chiles which adds to the flavor.   

Southwest Corn Pudding 

The recipe serves 6 and was adapted from BHG

Ingredients: 

• 1 teaspoon each butter and oil 
• 1 cup diced onions
• 1 cup diced mini red and orange peppers
• 2 cups fresh frozen corn kernels 
• 1/2 teaspoon cumin
• 4 eggs lightly beaten 
•  1/4 cup cornmeal
•  2 tablespoons flour
•  1/2 teaspoon salt
•  1- 14.5 oz. can cream corn
•  1 4 oz. can diced green chiles, drained and patted dry on a paper towel
• 1 cup sharp shredded cheddar or pepper Jack cheese 

Directions:

• Grease an 8 x 8 glass pan and preheat the oven to 350 degrees.
• In a medium-sized fry pan heat oil and butter. Saute for 3 minutes onion and peppers. Add cumin and corn kernels and saute for 3 minutes more.
• In a bowl whisk eggs and add in cornmeal, salt, flour, salt, and creamed corn. chiles and cheese. 
• Whisk ingredients and pour into a glass pan.
• Bake for 40 minutes or until set and bubbly.