BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Special equipment: 8 by 8-inch casserole
- Preheat oven to 325 degrees F.
- In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.
CORN PUDDING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
BAKED CORN PUDDING
Steps:
- Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
- Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
- Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
- In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
- Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
MAKEOVER CORN PUDDING
Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! -Arlene Spencer, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
OLD-FASHIONED CORN PUDDING
It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.
Provided by Taste of Home
Categories Desserts Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
BAKED CORN PUDDING
I found this receipe on line. My family loved it especially the kids.Corn pudding is a classic southern comfort food.
Provided by Bananyie
Categories Corn
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients together in large bowl.
- 2. Bake in 9 x 13 buttered pan at 350° for 45 minutes.
Nutrition Facts : Calories 709.4, Fat 45.8, SaturatedFat 25, Cholesterol 194.2, Sodium 1225.9, Carbohydrate 67.4, Fiber 5.6, Sugar 6.8, Protein 11.9
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
FRESH CORN PUDDING
This is yummy comfort food made with fresh corn!
Provided by KNITMAMA
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
- In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
- Bake in preheated oven for 1 hour or until set in center and golden brown on top.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 19.9 g, Cholesterol 56 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 643.1 mg, Sugar 6 g
BAKED CORN PUDDING
From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
- In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
- In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
- Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g
WORLD'S BEST CORN PUDDING
Make and share this World's Best Corn Pudding recipe from Food.com.
Provided by Bliss
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Grease a 10x15" baking dish.
- Blend the corn and flour together, and set aside.
- Whisk together the milk and eggs in a large mixing bowl.
- Beat in the butter, sugar, salt and vanilla.
- Stir in the corn mixture.
- Pour the custard into the prepared pan.
- Bake for 45-60 min.
- until the pudding is set and golden.
- Cut into squares and serve at once.
- 8-10 portions.
CHEF JOHN'S CREAMY CORN PUDDING
Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
Provided by Chef John
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
- Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
- Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
- Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g
CLASSIC BAKED CORN PUDDING
PERFECTLY YUMMY corn pudding - couldn't find one quite like it on the Zaar - so had to post this one - divine!!!! Found on recipe goldmine.
Provided by greyghost
Categories Corn
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Grease 9 x 13 inch (3 quart) baking dish.
- Melt butter over medium heat.
- Add onion and cooke 3-4 minutes until tender.
- Stir in flour, salt, and pepper until well blended.
- Add milk and cook 4-5 minutes stirring constantly until thick.
- Gradually add eggs and cheese.
- Add corn and parsley.
- Pour into prepared baking dish.
- In small bowl, mix bread crumbs and the 3 TBS of melted butter.
- Sprinkle over corn mixture.
- Bake uncovered for 55-65 minutes.
- Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 276.3, Fat 17.6, SaturatedFat 10.1, Cholesterol 123.7, Sodium 494.4, Carbohydrate 20.9, Fiber 1.6, Sugar 2.1, Protein 10.6
BAKED CORN PUDDING
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
BAKED CORN PUDDING
Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.
Provided by mersaydees
Categories Corn
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
- Cook, stirring, until onion is limp.
- Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
- Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
- Pour corn mixture into shallow, buttered 3-quart baking dish.
- (Cover and refrigerate as long as 24 hours).
- Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).
Nutrition Facts : Calories 234.2, Fat 12.2, SaturatedFat 6.5, Cholesterol 152.1, Sodium 607.5, Carbohydrate 26.3, Fiber 1.9, Sugar 5.9, Protein 7.8
DELICIOUS CORN PUDDING
Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.-P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
Nutrition Facts : Calories 179 calories, Fat 10g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 393mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
SWEET BAKED CORN PUDDING
As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee
Provided by tree luee dee
Categories Corn
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the sugar and flour.
- Whisk in the eggs, milk, butter, salt and pepper,.
- Stir in the corn and cream-style corn.
- Pour into a greased 1 1/2 quart baking dish.
- Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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