HOLIDAY BAKED CORN PUDDING
Corn pudding is a simple holiday side dish. This recipe has a smooth and silky texture that makes it seem very fancy. Your guests don't need to know how easy it to prepare. On the sweet side, this corn pudding has a richness that most do not. Definitely an indulgent side dish for the holidays. This double recipe makes a very...
Provided by Hope Vaillancourt
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
- 2. In a large mixing bowl beat together 6 eggs.
- 3. Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
- 4. Add cooled melted butter to corn mixture. Mix well.
- 5. Add vanilla extract to mixture (make sure this is done last).
- 6. Pour corn mixture into a greased 15x11 casserole dish.
- 7. Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
- 8. Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.
THANKSGIVING CORN PUDDING
This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.
Provided by Karen Andre
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
- In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g
HOLIDAY CORN PUDDING
This wonderful sidedish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet but feel free to up the sugar if you want to.
Provided by Carb Lover
Categories Corn
Time 1h10m
Yield 6-9 serving(s)
Number Of Ingredients 7
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.
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
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.
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