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
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
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
CREAMY CORN PUDDING
Chef John over at Food Wishes never fails! Another great dish for the holidays! http://foodwishes.blogspot.com/search?q=corn+pudding
Provided by SharleneW
Categories Corn
Time 1h30m
Yield 1 casserole, 12 serving(s)
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.
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
CREAMED CORN BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
- Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
- Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.
CREAMY CORN PUDDING WITH MUSHROOMS: ESCATOON
Steps:
- In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.
- In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.
- Bring the chicken glace to a boil.
- Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.
CHEF JOHN'S CREAMY CORN CUSTARD
Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
- Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
- Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
- Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
- Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
- Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
CREAMY CORN PUDDING
Make and share this Creamy Corn Pudding recipe from Food.com.
Provided by Mrs. Delishis
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter.
- Beat the egg and then add to butter.
- Add remaining ingredients.
- Mix well and pour into an 8 or 9 inch lightly-greased casserole dish.
- Bake uncovered at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 633.4, Fat 38.2, SaturatedFat 20.7, Cholesterol 135.2, Sodium 1213.9, Carbohydrate 66.6, Fiber 5.3, Sugar 16.1, Protein 10
SUPER EASY AND TASTY CREAMY CORN PUDDING
A great side dish with Mexican food such as tacos or enchiladas! Feel free to substitute cumin for the nutmeg if you'd like for a totally different twist on this recipe.
Provided by januarybride
Categories < 60 Mins
Time 55m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl.
- Pour mixture into a greased 8x8 pan for approximately 50 minutes at 350 degrees.
Nutrition Facts : Calories 343.5, Fat 20.7, SaturatedFat 11.2, Cholesterol 86.3, Sodium 604.7, Carbohydrate 36.5, Fiber 3.2, Sugar 8, Protein 6.2
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CORN PUDDING
Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
REAL CREAMED CORN PUDDING
Provided by Amelia Saltsman
Categories Milk/Cream Side Thanksgiving Vegetarian Low Cal High Fiber Dinner Celery Corn Fall Family Reunion Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10-12 servings
Number Of Ingredients 8
Steps:
- Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
- Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
- Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
- Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
- Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
CORN PUDDING
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 489.2, Fat 38.6, SaturatedFat 22.5, Cholesterol 251.5, Sodium 720.4, Carbohydrate 30.9, Fiber 2.2, Sugar 13.3, Protein 9.9
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.
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- In a large bowl, lightly beat eggs. Add sugar, milk, and melted butter. Add the cornstarch and whisk until fully incorporated. Add corn and creamed corn. Mix well. Pour mixture into the prepared casserole dish.
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