Type a search term to find related articles by LIMS subject matter experts gathered from the most trusted and dynamic collaboration tools in the laboratory informatics industry.
 | |
| Alternative names | Pudding corn, puddin' corn, hoppy glop, spoonbread |
|---|---|
| Type | Pudding |
| Place of origin | United States |
| Region or state | Southern United States |
| Main ingredients | Maize, water |
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread)[1][2] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.[3] It is typically used as a food staple in rural communities in the Southern United States,[3] especially in Appalachia.[2]
Corn pudding has sometimes been prepared using "green corn", which refers to immature ears of corn that have not fully dried.[2][4] Green corn is not necessarily green in color.[2] 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]
LIMS forum content by LIMS forum members is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Based on a work at www.limsforum.com.
