Betty's Super Southern Creamy Corn Pudding Recipe

!±8± Betty's Super Southern Creamy Corn Pudding Recipe

In this video, Betty demonstrates how to make her Super Southern Corn Pudding. This is a Southern corn dish that is the consistency of pudding. It's a tradition in the South, y'all, but I think you'll like it! Ingredients: 3 tablespoons butter or margarine 1/4 cup flour 1 tablespoon sugar 1/2 teaspoon salt (On the video I used 3/4 teaspoon salt, but later thought it should be reduced a tiny bit.) 3/4 cup milk 14.75 oz. can cream-style corn 3 eggs, well-beaten Melt 3 tablespoons butter or margarine in a medium saucepan over low heat. remove from heat, and add 1/4 cup flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until smooth. Add 3/4 cup milk, and stir well. Return the saucepan to the stove, and bring this white sauce to a boil over low heat. Cook for about 2 minutes, stirring constantly, until white sauce is thick and bubbly. Remove white sauce from heat, and stir in the 14.75 oz. can of cream-style corn. Now, stir a small amount of the 3 well-beaten eggs into the corn mixture, and then add the rest of the eggs, stirring constantly. Continue to stir the mixture, until all of the beaten eggs are incorporated into the corn mixture. Pour into an oven-proof dish that has been sprayed with cooking oil. Bake at 350 degrees for 30 to 40 minutes, or until browned on top, and casserole is fairly well set up. You may let this dish sit for a few minutes, or serve immediately. It is great when served in a small bowl with a square of butter at the side! Note: The diameter of ...

Betty's Super Southern Creamy Corn Pudding Recipe

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Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

!±8± Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

The countdown to your traditional Thanksgiving dinner is starting, just 5 days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It's quick and easy to make and if you don't tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9" Pyrex baking dish if you prefer a "pudding" style pie.)

1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9" Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a "pulled" turkey dish. If you want, serve coleslaw with a vinaigrette dressing and potato chips on the side to keep it gluten-free and dairy-free. Or, for those not restricted to a gluten-free diet, toast a chiabatta or hamburger bun and create a "pulled" turkey sandwich.

Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or for those not restricted to a gluten-free diet create turkey burritos.

Take your leftover turkey meat, pull it apart or shred it. Then sauté onions and peppers in a pan with some olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat. Once warm, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.

Again, if you are not restricted to a gluten-free diet, warm a tortilla and spread the mixture onto the tortilla and wrap.

I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and the gluten-free dairy-free, vegan pumpkin pie. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!

Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

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