Corn Pudding Recipes

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

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:

• 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.

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.)

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.
• Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes.
• In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
• Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.
• Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot.

Steps:

• Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that fits inside a 6- or 8-quart Instant Pot.
• Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper Jack and cheddar until combined.
• Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and fit with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes.
• Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm.

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.

Steps:

• Preheat your oven to 350 degrees F. Brush the bottom and sides of an 8-by-8-inch casserole dish with 1 tablespoon of the melted butter.
• In a large mixing bowl, whisk together the remaining 1/2 cup melted butter with the polenta, mascarpone, milk, creamed corn, whole corn, and egg. Season with salt and pepper. Pour into the prepared casserole dish and smooth the top. Bake until set, about 1 hour.

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.

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:

• Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
• Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.

Steps:

• Mix all ingredients.
• Grease 9x13-inch pan and pour in batter.
• Dot with butter; bake at 350F for 45 minutes to 1 hour.
• Cut in squares and serve.

Steps:

• Heat oven to 375°F.
• Mix ingredients until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until golden brown.

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

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.

Steps:

• Melt butter in heavy saucepan over low heat.
• Add flour, sugar, and salt, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat, and stir in corn.
• Beat eggs well.
• Gradually stir about one-fourth of hot mixture into beaten eggs.
• Add eggs to remaining hot mixture, stirring constantly.
• Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
• In a large bowl, mix the butter, sour cream, and egg.
• Stir in the cans of corn and the muffin mix.
• Pour the mixture into the pan and bake for one hour.
• If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
• The mixture will brown only slightly, but it should be set in the middle and slightly puffed.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

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.