Creamy Corn Pudding With Mushrooms Escatoon Recipes

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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



Chef John's Creamy Corn Pudding image

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

2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6 large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

CORN PUDDING WITH MUSHROOMS AND HAM

Make and share this Corn Pudding With Mushrooms and Ham recipe from Food.com.

Provided by KathyP53

Categories     Corn

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13



Corn Pudding With Mushrooms and Ham image

Steps:

  • Arrange a rack in lower third of oven and preheat oven to 350 degrees. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese.
  • Melt 1 tbsp butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
  • Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
  • Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
  • Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tbsp cheese. Set dish into a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent egg from curdling).
  • Bake until pudding is JUST set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half the water from roasting pan to prevent any hot water from spilling when the pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from oven.
  • Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand at least 15minutes and up to 30 minutes before serving,.

Nutrition Facts : Calories 411, Fat 27.5, SaturatedFat 14.4, Cholesterol 161.9, Sodium 316.6, Carbohydrate 29.9, Fiber 3.3, Sugar 8.3, Protein 15.8

3 tablespoons unsalted butter, divided (plus more for pan)
1 cup finely grated parmesan cheese, dvided
2 cups mushrooms, cut into small pieces (like chanterelles)
kosher salt
fresh ground black pepper
5 ears corn (husked)
1 tablespoon vegetable oil
1 1/2 cups finely chopped onions
2 tablespoons all-purpose flour
2/3 cup heavy cream
2/3 cup whole milk
3 ounces prosciutto, chopped
3 large eggs, beaten to blend

MISSISSIPPI CORN PUDDING

This savory side is great hot out of the oven, or even cold for a quick midday snack.

Provided by Elle Simone Scott

Categories     Side     Cornmeal     Milk/Cream     Sour Cream     Cheese     Thanksgiving     Backyard BBQ     Juneteenth     Bake     Soy Free     Vegetarian     Corn

Yield 12 servings

Number Of Ingredients 17



Mississippi Corn Pudding image

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.

5 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
2 large eggs, beaten
⅓ cup sugar
½ cup whole milk
¼ cup heavy cream
¾ cup sour cream
½ cup all-purpose flour
½ cup coarse yellow cornmeal
1 teaspoon kosher salt
⅛ teaspoon white pepper
⅛ teaspoon paprika
⅛ teaspoon baking soda
¼ cup chopped yellow onion
½ cup chopped celery
1 pound fresh corn kernels, cut from 4 cobs
1 cup shredded cheddar cheese
1 cup butter cracker crumbs, such as Ritz

CORN PUDDING WITH MUSHROOMS AND HAM

Provided by Andrea Reusing

Categories     Mushroom     Side     Bake     Ham     Corn     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12



Corn Pudding with Mushrooms and Ham image

Steps:

  • Arrange a rack in lower third of oven and preheat to 350°F. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons cheese.
  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
  • Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
  • Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
  • Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tablespoons cheese. Set dish in a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent eggs from curdling).
  • Bake until pudding is just set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half of water from roasting pan to prevent any hot water from spilling when pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from pan.
  • Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand for at least 15 minutes and up to 30 minutes before serving.

3 tablespoons unsalted butter, divided, plus more for pan
1 cup finely grated Parmesan or Dry Monterey Jack, divided
2 cups mushrooms, such as chanterelles, torn or cut into small pieces
Kosher salt, freshly ground pepper
4-5 ears of corn, husked
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 tablespoons all-purpose flour
2/3 cup heavy cream
2/3 cup whole milk
3 ounces very thinly sliced country ham or prosciutto, chopped
3 large eggs, beaten to blend

CREAMY CORN PUDDING

Make and share this Creamy Corn Pudding recipe from Food.com.

Provided by carolinajewel

Categories     Corn

Time 1h10m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 7



Creamy Corn Pudding image

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.

Nutrition Facts : Calories 185.8, Fat 9.6, SaturatedFat 5.2, Cholesterol 112.5, Sodium 621, Carbohydrate 21.1, Fiber 1.1, Sugar 4.8, Protein 6

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 (17 ounce) can cream-style corn
3 eggs

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