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
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.
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
MAPLE CORN PUDDING
As this delicious pudding dessert bakes, it magically spreads the aroma of spices.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In small bowl, mix maple syrup, cinnamon, ginger, nutmeg and salt until well blended; set aside.
- In 3-quart saucepan, heat milk over medium heat just until tiny bubbles form at the edge (do not boil); stir in cornmeal. Cook over medium-low heat about 20 minutes, stirring constantly, until very thick; remove from heat. Stir in maple syrup mixture, molasses, butter and eggs.
- Pour mixture into casserole. Place casserole in 13x9-inch pan on oven rack. Pour boiling water into pan until 1 inch deep. Bake 1 hour 20 minutes to 1 hour 30 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove from water; place on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 25 g, TransFat 0 g
MAPLE SYRUP PUDDING
This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an 'upgraded' version of poor man's pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom.
Provided by CHOCO4EVER
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
- Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
- Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 25.1 g, Cholesterol 21.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.4 mg, Sugar 15.6 g
CANADIAN MAPLE RICE PUDDING
I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.
Provided by Victoria
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
- Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 48.9 g, Cholesterol 13.9 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 57.3 mg, Sugar 24.9 g
BAKED INDIAN PUDDING WITH MAPLE SYRUP
Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top.
Provided by NB Roy
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 43.4 g, Cholesterol 65.1 mg, Fat 7 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 393.7 mg, Sugar 33 g
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- Add the maple syrup, half & half, eggs, brown sugar, cornstarch, and salt to a medium saucepan and whisk all of the ingredients together until completely combined.
- Heat over medium-low heat and whisk (almost continuously) until the custard is thick like a pudding. This step may take 20 minutes (or even longer depending on your stovetop). When the custard is thick, remove from the heat and whisk in the vanilla extract and butter. Continue whisking until the butter is melted.
- Transfer the pudding to a serving bowl or individual dishes and place a piece of plastic wrap or wax paper directly on top of the pudding (to keep a skin from forming). Chill completely before serving.
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- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
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- In a small bowl, mix the flour, baking powder, and salt together. Set aside.Measure the milk in a cup and mix in the vanilla extract. Set aside.
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