Nicks Corn Pudding Recipes

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat your oven to 350 degrees F. Brush the bottom and sides of an 8-by-8-inch casserole dish with 1 tablespoon of the melted butter.
• In a large mixing bowl, whisk together the remaining 1/2 cup melted butter with the polenta, mascarpone, milk, creamed corn, whole corn, and egg. Season with salt and pepper. Pour into the prepared casserole dish and smooth the top. Bake until set, about 1 hour.

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.

Steps:

• In a large bowl, beat eggs and cream. Add corn and butter. Combine the remaining ingredients; stir into corn mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until set and golden brown.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
• Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
• Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

Steps:

• Preheat oven to 350°.
• Grease a 10x15" baking dish.
• Blend the corn and flour together, and set aside.
• Whisk together the milk and eggs in a large mixing bowl.
• Beat in the butter, sugar, salt and vanilla.
• Stir in the corn mixture.
• Pour the custard into the prepared pan.
• Bake for 45-60 min.
• until the pudding is set and golden.
• Cut into squares and serve at once.
• 8-10 portions.

Steps:

• Mix all ingredients.
• Transer to greased casserole dish.
• Bake at 350 for 45 minutes (times may differ depending on your oven).

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.