Holiday Baked Corn Pudding Recipes

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.

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.

Steps:

• Preheat oven to 350.
• Spray a 2QT casserole dish with Pam and put aside.
• Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
• Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
• Finally add your flour and baking powder, mix until it is all combined.
• Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

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!

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:

• 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.