Pudding Corn
is a gelatinous food product made from stewed corn

Maize

Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...

, water, any of various thickening agents, and optional additional flavoring or texturing ingredients, typically used as a food staple in rural communities in the southeastern parts of the United States

United States

The United States of America is a federal constitutional republic comprising fifty states and a federal district...

, especially in Appalachia

Appalachia

Appalachia is a term used to describe a cultural region in the eastern United States that stretches from the Southern Tier of New York state to northern Alabama, Mississippi, and Georgia. While the Appalachian Mountains stretch from Belle Isle in Canada to Cheaha Mountain in the U.S...

.

Recipes abound for this dish, which is usually served hot in the manner of a soup. Examples include these Recipes at cooks.com.

Pudding Corn is not to be confused with hasty pudding

Hasty pudding

Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of ground corn...

, which is made from ground corn, rather than whole kernel.

See also

• Bread pudding
  Bread pudding
  Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States...
  
  
• Creamed corn
  Creamed corn
  Creamed corn is a soup or sauce made by melting butter and adding flour, milk, canned corn, and optionally some spices. It is a common part of Midwestern American cuisine, typically sold canned by firms such as Del Monte Foods...
  
  
• Corn chowder
  Corn chowder
  Corn chowder is a type of thick soup or chowder similar to New England clam chowder, with corn substituted for clams in the recipe.-External links:*...
  
  
• Cornbread
  Cornbread
  Cornbread is a generic name for any number of quick breads containing cornmeal and leavened by baking powder.-History:Native Americans were using ground corn for food thousands of years before European explorers arrived in the New World...
  
  
• Grits
  Grits
  Grits are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes alkali-treated corn . They are also sometimes called sofkee or sofkey from the Muskogee language word...
  
  
• Gruel
  Gruel
  Gruel is a food preparation consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and need not even be cooked...
  
  
• Mush (cornmeal)
  Mush (cornmeal)
  Mush — sometimes called coosh — is a thick cornmeal pudding usually boiled in water or milk. It is often allowed to set, or gel into a semi solid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States. It is also customary...
  
  
• Pap (food)
  Pap (food)
  Pap , a traditional porridge made from mielie-meal , is a staple food of the Bantu inhabitants of South Africa...