| Corn pudding | |
| Alternate Name: | Pudding corn, puddin' corn, hoppy glop, spoonbread |
| Country: | United States |
| Region: | Southern United States |
| Type: | Pudding |
| Main Ingredient: | Maize, water |
| Cookbook: | Pudding |
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread)[1] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.[2] It is typically used as a food staple in rural communities in the Southern United States,[2] especially in Appalachia.[3]
Corn pudding has sometimes been prepared using "green corn", which refers to immature ears of corn that have not fully dried.[3] [4] Green corn is not necessarily green in color.[3] 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.
Corn pudding is not to be confused with hasty pudding, which is typically made from ground corn, rather than whole kernel corn.[7]