BACON-CHEDDAR CORN PUDDING
Introducing the best corn pudding in town. With ranch dressing, cheddar cheese and bacon, it'll be a crowd favorite at your next brunch.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
- Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
- Top casserole with bacon mixture; bake 15 min. or until lightly browned.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHEDDAR CORN PUDDING WITH BACON
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
FRESH CORN AND BACON PUDDING
Provided by Food Network
Number Of Ingredients 9
Steps:
- Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.
A SWEET PUDDING OF INDIAN CORN
Provided by Kathleen Curtin
Categories Milk/Cream Breakfast Side Vegetarian Quick & Easy Cornmeal Simmer
Number Of Ingredients 5
Steps:
- Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
- Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
- Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.
CORN CHIVE PUDDING
Categories Milk/Cream Dairy Egg Side Bake Christmas Vanilla Corn Winter Chive Nutmeg Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
- In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
- In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.
CORN PUDDING WITH BACON
I am just in love with corn pudding. I began baking recipes found on "Zaar" which were very good, but I decided to try making it more to my liking.
Provided by AcadiaTwo
Categories Pork
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease a 2-quart baking dish with margarine (Discard excess).
- Cook 3 slices of bacon until crispy. (Discard drippings).
- Chop bacon into small pieces.
- Melt butter (I use the microwave for approximately 25 seconds on high).
- Beat eggs, butter and spices together in a 2-quart bowl.
- Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
- Pour mixture into the baking dish.
- Bake for 90 minutes or until an inserted toothpick comes out clean.
- As it cools, the corn pudding deflates.
- Serve warm. (I love it chilled too!).
- Enjoy!
Nutrition Facts : Calories 266.5, Fat 18, SaturatedFat 9.1, Cholesterol 119.2, Sodium 477.8, Carbohydrate 23.3, Fiber 1.4, Sugar 3.9, Protein 6.4
INDIAN CORN PUDDING WITH BACON AND CHIVES
Make and share this Indian Corn Pudding With Bacon and Chives recipe from Food.com.
Provided by dicentra
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and saute 3 minutes or until tender.
- Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk.
- Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.
- Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.
Nutrition Facts : Calories 140.3, Fat 4.1, SaturatedFat 1.5, Cholesterol 38.7, Sodium 326.7, Carbohydrate 19.9, Fiber 2.3, Sugar 5.2, Protein 8
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