Indian Corn Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INDIAN CORN BREAD PUDDING

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Quick & Easy     Fall     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8



Indian Corn Bread Pudding image

Steps:

  • Preheat oven to 275°F.
  • Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
  • Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
2/3 cup whole milk
1 large egg
1 tablespoon molasses
1/4 teaspoon ground ginger
Accompaniment: butter pecan or maple walnut ice cream
Special Equipment
a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

INDIAN PUDDING

Provided by Sandra Lee

Categories     dessert

Time 3h8m

Yield 8 servings

Number Of Ingredients 7



Indian Pudding image

Steps:

  • Spray a 4-quart slow cooker with cooking spray; set aside.
  • In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
  • In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
  • Serve warm.

1 (3.4-ounce) box instant butterscotch pudding
1 (8.5-ounce) box instant corn muffin mix
3 cups milk
3 eggs, lightly beaten
1/2 cup dark or robust molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

INDIAN PUDDING

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18



Indian Pudding image

Steps:

  • Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
  • For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
  • Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
  • For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
  • Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

3 cups whole milk
1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish
1/2 cup cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
6 Braeburn, Rome or Empire apples, peeled and cored
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
Zest of 1/2 lemon and juice of 1 lemon
1 teaspoon ground ginger
Vanilla ice cream, for serving

INDIAN BREAD PUDDING (DOUBLE KA MEETA)

It is a South Indian dessert. Very rich and delicious. Best after any spicy meal. Prepared on special occasions, it has always been favorite dessert in my family. Serve warm or chilled.

Provided by Zarina Mohammad

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 8

Number Of Ingredients 9



Indian Bread Pudding (Double Ka Meeta) image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
  • Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
  • Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
  • Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 49.2 g, Cholesterol 6.1 mg, Fat 9.3 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 32.1 g

10 slices bread, crusts removed and bread cut into triangles diagonally
1 cup vegetable oil for frying, or as needed
1 cup white sugar
1 ½ cups water
½ teaspoon ground cardamom
2 cups whole milk
¼ cup raisins
¼ cup chopped almonds
¼ cup chopped cashews

MY BEST AND EASY INDIAN PUDDING

I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006

Provided by Hajar Elizabeth

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7



My Best and Easy Indian Pudding image

Steps:

  • Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
  • Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
  • Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
  • When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
  • Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
  • Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
  • I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

4 cups milk
1/2 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

CORNBREAD PUDDING

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7



Cornbread Pudding image

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.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

CORNBREAD PUDDING

Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h40m

Number Of Ingredients 5



Cornbread Pudding image

Steps:

  • Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
  • Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
  • Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half-and-half
1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups)
1/4 teaspoon salt

SOUTHERN JIFFY CORN PUDDING

We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.

Provided by LILTEXQT

Categories     Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6



Southern Jiffy Corn Pudding image

Steps:

  • Melt butter in a casserole dish.
  • Mix in egg and then all remaining ingredients.
  • Bake at 350 degrees for 1 hour.

1/2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained

NEW ENGLAND INDIAN PUDDING

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 3h45m

Yield 8 servings.

Number Of Ingredients 9



New England Indian Pudding image

Steps:

  • In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour., Reduce heat to low. Stir pudding, making sure to scrape sides of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm with ice cream if desired.

Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 526mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: Vanilla ice cream or sweetened whipped cream

CORNBREAD PUDDING

Corn baked into cornbread -- delicious!

Provided by LOVE2COOK2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5



Cornbread Pudding image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  • In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g

1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 (8.5 ounce) package dry corn muffin mix
salt and pepper to taste

More about "indian corn bread pudding recipes"

INDIAN CORN BREAD PUDDING RECIPE - FRIENDSEAT
INDIAN CORN BREAD PUDDING. 0 min Makes 1 serving. Main Ingredient: CORN*BREAD*PUDDING Cuisine: American. Cooking: Active time: 10 min Start to finish: 1 1/4 hr Start to finish: 1 day min. 188 Share on: Ingredients. 1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups) 2/3 cup whole milk. 1 large egg. 1 tablespoon …
From friendseat.com
Cuisine American
Category Baking, Bread, Indian


INDIAN SHUCK BREAD - COUNTRY LIVING
Pat the dough into 1- by 3-inch logs using about 2 1/2 tablespoons dough per log. Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips. Fill a large saucepan halfway with water and bring to a boil. Add the packets and cook for 15 minutes. Remove and serve while still hot, in the husks ...
From countryliving.com


LEFTOVER CORNBREAD PUDDING - GRITS AND CHOPSTICKS
Regular bread pudding is heavy, laden with creme anglaise and rich as all get-out. I love a good bread pudding, especially as a winter dessert. But with cornbread as the base, this pudding dessert is spongier yet somehow denser. The sweetness comes from the cornbread itself, not just from the added brown sugar. Weirdly, it doesn’t feel as rich and pairs well with …
From gritsandchopsticks.com


INDIGO GRILL CORN PUDDING RECIPE | SAN DIEGO FOOD FINDS
Indigo Grill’s Indian Corn Pudding. Makes about 12 muffins. 1 package Jiffy corn-bread mix; ¼ cup plus 1½ tablespoons milk; ¼ cup butter, melted; 1 tablespoon Tabasco sauce; 1 cup creamed corn ; 1 cup grated cheddar cheese; ½ cup sour cream; ½ cup mayonnaise; 1 white onion, thinly sliced; Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees F. In a …
From sandiegofoodfinds.com


INDIAN PUDDING - ROADFOOD.COM
Indian pudding is one of New England’s fundamental comfort foods. Despite its name, it is not a native American dish adapted by colonist cooks. Early settlers considered just about anything made with corn to be Indian in nature. In its most primitive form – beaten corn, boiled with milk — it kept the Pilgrims alive; and as the first adaptation of an English recipe (for wheat meal and ...
From roadfood.com


INDIAN PUDDING RECIPE - YANKEE MAGAZINE
Preheat the oven to 300° and grease a 1 1/2-quart baking dish. Bring milk to a simmer in a double boiler over high heat. Slowly add the cornmeal, whisking to combine. Continue to cook, whisking constantly, for 15 minutes. Slowly …
From newengland.com


AMERICAN INDIAN CORN RECIPES - COOKEATSHARE
Cooks.com - Recipes - Indian Pudding. NEW RECIPES. READER SUBMITTED. GRILLED CORN ON THE COB. ESCAROLE, ORANGE, AVOCADO SALAD WITH ... years and American histor... Results 1 - 10 of 109 for indian pudding. ... Indian Corn Bread Pudding Recipe at Epicurious.com. Find the recipe for Indian Corn Bread Pudding and other milk/cream …
From cookeatshare.com


NATIVE AMERICAN FOOD RECIPES | ST. LABRE INDIAN SCHOOL
St. Labre Indian School. Ashland, MT 59004 · [email protected] · 1-866-753-5496 St. Labre Indian School is registered as a 501(c)(3) non-profit organization. Contributions are tax-deductible to the extent permitted by law, tax identification number 81-0244542.
From stlabre.org


INDIAN BREAD - CORN PONE : ANCESTORS IN APRONS
I found several corn bread with molasses recipes by googling, but wonder if you are thinking of the dessert called Indian pudding. Although these recipes may have “Indian” in the title the word refers to “Indian corn” as they did not use molasses before the arrival of Europeans. Of course native’s cooking and European cooking borrowed from each other as …
From ancestorsinaprons.com


INDIAN HEAD YELLOW CORN MEAL RECIPES - WILKINS ROGERS MILLS
SWEET CORN BREAD. ½ cup Indian Head Yellow Corn Meal 1 cup all-purpose flour ¼ cup + 3 tablespoon sugar 1 teaspoon salt 2 ½ teaspoons baking powder ¼ cup +2 tablespoons oil ½ cup milk 2 eggs. Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder in a mixing bowl. In a separate bowl, combine oil, eggs, and milk. Using a ...
From wrmills.com


INDIAN CORNBREAD BEST RECIPES
Indian Cornbread Best Recipes SPICY INDIAN CORNBREAD. . Make and share this Spicy Indian Cornbread recipe from Food.com. Provided by Donna Luckadoo. Categories Breads. Time 45m. Yield 12-18 Muffins. Number Of Ingredients 12. Ingredients: 1 (8 ounce) box Jiffy corn muffin mix; 1 1/2 cups Bisquick baking mix ; 1 (14 ounce) can creamed …
From wiki-recipes.info


INDIAN PUDDING - A FAMILY FEAST®
Preheat oven to 325 degrees. Beat eggs in a small bowl and set aside. In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally.
From afamilyfeast.com


CORN FLAKE INDIAN PUDDING - RECIPE | COOKS.COM
Home > Recipes > Puddings > Corn Flake Indian Pudding. Printer-friendly version. CORN FLAKE INDIAN PUDDING : 3 c. milk 2 c. Corn Flakes 2 eggs, slightly beaten 1/2 c. sugar 1/2 c. molasses 1/4 tsp. ginger 1 tsp. cinnamon. Raisins (optional) Cook almost 1 hour at 375 degree stirring occasionally. Mix all together in a casserole or baking dish. Sere with cream or ice …
From cooks.com


CORN PUDDING IS HOLIDAY FAVORITE - THE SAN DIEGO UNION-TRIBUNE
Indigo Grill’s Indian Corn Pudding. Makes about 12 muffins. 1 package Jiffy corn-bread mix. ¼ cup plus 1½ tablespoons milk. ¼ cup butter, melted
From sandiegouniontribune.com


CREAMY CORN PUDDING RECIPE - INSANELY GOOD RECIPES
This creamy corn pudding is classic comfort food just like grandma used to make. With just a few simple ingredients, you’ll have a sweet, custard-like dish that pairs perfectly with BBQ, chicken wings, turkey, glazed ham, and more. It’s a quick and easy side dish that adds a little sweetness to your meal. Slightly crispy on the outside but light and fluffy on the inside. …
From insanelygoodrecipes.com


CLASSIC INDIAN PUDDING RECIPE | THE OLD FARMER'S ALMANAC
Bring 2 cups of milk to a simmer in a double boiler over high heat. Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth. Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, ginger, cinnamon, and nutmeg, then stir until smooth.
From almanac.com


CORN PUDDING - WIKIPEDIA
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) is a creamy culinary dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typically used as a food staple in rural communities in the Southern United States, especially in Appalachia.. Corn pudding has …
From en.wikipedia.org


AMERICAN INDIAN CORN BREAD - COOKEATSHARE
Find the recipe for Indian Corn Bread Pudding and other milk/cream recipes at Epicurious.com. indian corn bread Recipes at Epicurious.com. select from the following: American (1) Indian (1) dietary consideration " select from ... Corn Bread with Tomato Chutney Epicurious, November 2009 New American... corn indian Recipes at Epicurious.com. Indian Corn Pudding …
From cookeatshare.com


SOUTHERN CORN PUDDING - CURIOUS CUISINIERE
Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix well. Add the beaten eggs and milk. Mix until combined. Pour the corn mixture into a greased 4 cup baking dish. Bake for 1 hour 30 min, until puffy and golden.
From curiouscuisiniere.com


INDIAN CORN RECIPE
Crecipe.com deliver fine selection of quality Indian corn recipes equipped with ratings, reviews and mixing tips. Get one of our Indian corn recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Corn pudding Are you interested in making a wonderful comfort food? If you are really interested, this corn pudding recipe teaches yo. …
From crecipe.com


INDIAN PUDDING AND HASTY PUDDING, WHATS COOKING AMERICA
We also know that specific pudding recipes very similar in nature to those for Indian Pudding appear in early English cookbooks, but these use wheat flour, rye flour, oatmeal, ground rice, crumbled bread or cake, or other cereals and starches in place of the corn meal. Further, there are records that various Indian tribes and civilizations in the New World were making some …
From whatscookingamerica.net


AMERICAN INDIAN CORN PUDDING - RECIPE | COOKS.COM
4 c. corn (fresh or canned) Preheat oven to 350 degrees. Separate eggs. Beat whites until stiff, not dry. Melt butter in mmedium sized pan. Stir flour in quickly over edium heat until smooth paste forms. Stir paste constantly while adding milk and allow mixture to boil. Lower heat, add egg yolks, salt, pepper and corn. Mix. Turn off heat.
From cooks.com


IS INDIAN HEAD CORNMEAL GMO - THERESCIPES.INFO
Indian Head Cornmeal Recipes new www.tfrecipes.com. 1 cup Indian Head Yellow Corn Meal: 1 cup all-purpose flour: 1/4 cup sugar: 1 teaspoon salt: 3 teaspoons baking powder: 1/4 cup oil: 1 cup milk: 1 egg, beaten: Steps: Corn Bread: Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk ...
From therecipes.info


OLD FASHIONED CORN PUDDING - CORN CASSEROLE RECIPE
Corn Pudding is one of my favorites for the Holidays or any time of year! My Grandmother used to make this and it was truly a family favorite. The best thi...
From youtube.com


SWEET KENTUCKY SPOONBREAD CORN PUDDING - 31 DAILY
In a large bowl, beat the eggs until frothy. Then stir in the cream style corn, corn kernels, melted butter, sour cream, milk, baking powder, salt and pepper. Fold in the cornbread mix, baking powder, sugar and chives. Spread the spoon bread batter into the prepared pan. Bake until golden brown and set, about 35 to 40 minutes. Serve immediately.
From 31daily.com


COLONIAL CORN PUDDING RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Advertisement. Step 2. Combine 1 cup corn, 1/4 cup evaporated milk, and half-and-half in a blender; process until smooth. Combine remaining 1/2 cup evaporated milk, salt, pepper, nutmeg, egg, and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 tablespoons crackers, and cornmeal.
From myrecipes.com


INDIAN PUDDING - MOLASSES CORNMEAL PUDDING RECIPES ...
Heat the oven to 350°F. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to …
From delish.com


BAKED INDIAN PUDDING - CORN RECIPES | ANSON MILLS ...
Place the milk and cornmeal in a heavy-bottomed 2- or 3-quart saucepan over medium heat and bring to a simmer, whisking constantly, about 10 minutes. Reduce the heat and continue to whisk as the mixture simmers and thickens, about 1 minute. Remove the pan from the heat and whisk in the butter piece by piece.
From ansonmills.com


INDIAN CORN PUDDING | BAKING WHOLE GRAINS
← Whole Wheat Amish Friendship Bread. Fast Whole Wheat Garlic Breadsticks → Indian Corn Pudding. Posted on June 28, 2013 by Donna Miller +175. Well, yes this is partially due to my heritage and partially due to the fact that June 27 was/is National Indian Pudding Day. (: For daily updates of what food holidays there are (every single day of the year) please visit …
From bakingwholegrains.com


INDIGO GRILL'S INDIAN CORN PUDDING | "JIFFY" MIX
1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFY” Corn Muffin Mix 1/4 cup plus 1-1/2 Tbsp. milk 1/4 cup margarine or butter, melted 1 Tbsp. Tabasco sauce 1 can (8-1/4 oz) cream style corn 1 cup cheddar cheese, grated 1/2 cup sour cream 1/2 cup mayonnaise 1 …
From site.jiffymix.com


INDIAN CORN BREAD PUDDING - SOUTHERN RECIPES
The recipe Indian Corn Bread Pudding could satisfy your Southern craving in about 25 hours. This recipe covers 15% of your daily requirements of vitamins and minerals. This dessert has 363 calories, 13g of protein, and 17g of fat per serving. This recipe serves 1. Not Head to the store and pick up molasses, maple walnut ice cream, ground ginger, and a few other things to make …
From fooddiez.com


AMERICAN INDIAN CORN BREAD RECIPE - ALL INFORMATION ABOUT ...
great educationpossible.com. Combine the cornmeal, salt, and sugar in a mixing bowl. Add the boiling water and butter and mix with a whisk or hand mixer until moistened, about 5 minutes. Add the milk and beaten eggs to the cornmeal mix, and beat for another 5 minutes, until mixture thickens. Put in the corn kernels.
From therecipes.info


Related Search