Corn Pudding Stuffed With Greens Recipes

Steps:

• In a large cast-iron skillet or Dutch oven over medium heat, add the bacon and cook for 3 minutes before adding onions. Cook for 12 minutes until bacon and onions are browned. Add the greens and stir well. Then add the water and the stock and crushed red pepper. Cook over medium-high heat, stirring on occasionally, until water is down to about a cup and stems are tender, about 45 minutes. Adjust salt. Drain well, then finely chop greens and bacon.
• Heat oven to 350 degrees. Melt butter in a large sauté pan over medium heat. Add the onion, celery and diced red pepper, and cook until soft. Add the garlic, sage, basil, black pepper and crushed red pepper. Cook for 1 minute more. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Stir in cream. In a small bowl, beat the eggs well, then add to cornbread mixture and mix well.
• Fill 8 buttered 6-ounce glass custard cups halfway with the cornbread mixture. Spoon in 2 tablespoons of the chopped mustard greens. Add more cornbread mixture, but do not fill to the top. Place the cups in a 9-by 12-inch baking dish, and carefully add water to about a half-inch. Cover with foil and bake for 50 to 60 minutes. The pudding should be firm to the touch in the middle of each dish. While it is still hot, turn out each pudding and serve. Or wrap well in plastic wrap and freeze. Allow to thaw in the refrigerator and reheat before serving.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

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.

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.

Steps:

• In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

Steps:

• Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 1/2 tablespoons butter, 1/4 teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
• Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.

Steps:

• Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
• Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

Steps:

• In a skillet saute onion in butter, until onion is tender, set aside.
• In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
• Add bread mix and stir until blended.
• Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
• Transfer to 3 qt baking dish.
• Sprinkle remaining cheese on top.
• Bake uncovered at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
• Cool slightly and serve warm!