Warning: This recipe is in what I like to call “housewife” measurements. No disrespect to housewives anywhere, but hear me out. As a professionally trained baker and pastry chef, I’m supposed to weigh everything. Every. Little. Thing. In this recipe, I. Did. Not. So the measurements are in “small can, large can, a pinch and a handful”; think of it as if you’re reading a 1876 recipe. Shh. I don’t want to hear it. Ok, now keep reading!
This is a great dessert for the hot summer months, especially since corn is in season and you can get some really sweet, flavorful corn. I didn’t have any fresh corn, so I used canned corn which I also like because it’s canned at its peak. Nothing like fresh, but works both ways.
You can use any other spice in this other than Cardamom. Try Cinnamon, Nutmeg, Five Spice Powder, or simply Vanilla Beans. This dessert is gluten-free and could be made dairy-free by substituting the evaporated milk with soy/almond milk. And if you did all that, then it’s also Vegetarian because no eggs were used, just gelatin! Make it Vegan by using Agar Agar! Whew! Aren’t you all proud of Nelly the Bacon Lover?! 😉Â
 Cardamom-Corn Pudding Recipe
1 gelatin packet, hydrated with a little water
1 large can of corn
1 small can of corn
3 cardamom pods
1 large can Evaporated Milk
1 small can Coconut Milk
a sprinkling of sugar to taste
a pinch of salt
vanilla paste to taste
Step-By-Step
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| Empty 1 packet of Gelatine into a small bowl and stir in some water to hydrate it! |
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| In a medium saucepan, saute your corn with the Cardamom Pods for 3 minutes. |
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| Add your “Leche Evaporada” or Evaporated Milk |
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| Add your Coconut Milk |
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| Add your Vanilla Paste*. Here is were you also add your dash of sugar and pinch of salt to taste! |
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| Stir! (Heat-proof Spatula!) |
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| Will it blend? Yes it will! Careful when blending hot liquids! |
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| They tend to spatter up! |
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| Strain right back into the saucepan. Make sure to get very little bit! |
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| Silky, hot liquid 🙂 Add 2 tablespoons to your gelatin! |
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| Stir this up and break up the gelatin. Whisk back into your pudding! Quickly pour into ramekins and refrigerate! |
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| Finished Product, dusted with a healthy dose of Cinnamon! |
*Vanilla Paste: If you’re using paste or natural beans, add them at the beginning to infuse flavor. If you’re using extract, add at the end before pouring into ramekins! This prevents the vanilla from evaporating from the hot liquid!
P.S.: 1 large can is equal to 15 oz. 1 small can is equal to 8 oz.Â
Preferably refrigerate overnight. Enjoy! What are some of your favorite puddings? Have you ever had Corn Pudding before?
Related
Oooh have wanted to make corn pudding for so long so am thrilled with your step-by-step pics. Looks so delicious! And yes this does kind of remind me of how my mom cooked…though probably much tastier!
Corn pudding sounds so interesting – never had it before but I bet we’d love it!
Corn pudding sounds so interesting – never had it before but I bet we’d love it!
I love the corn pudding with the detail presentation! Glad to have come here from Twitter. Off to Tweet this recipe there 🙂
I love a recipe that’s given in a bit of this and a bit of that because the recipe encourages me to play with it. I know, some recipes can be played with at our peril but something like this is so forgiving as well as accepting of a few changes.
Junia, you MUST try it!
Patti darling, I need any unhealthy recipe you have! Does this casserole include bacon? 😉
Ea, hehe I’m glad you could see the humor in it!
Lauren, YES YES! San Antonio here I come!
That looks so yummy!! Will you come make me some??
Mmm…This looks really yummy, and I love that it’s gluten free. I also tend to use a lot of “Housewife” measurements when I cook. Too funny!
Looks amazing!
I have a corn casserole I make exactly ONCE a year because it’s so yum, but oh so unhealthy. lol
Maybe I’ll share it with you 😉
It’s also a “housewife recipe”.
ahhh i’ve never had corn pudding before! it looks delicious! my favorite puddings are rice and tapioca :).