Real Creamed Corn Pudding Recipes

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:

• Melt butter in heavy saucepan over low heat.
• Add flour, sugar, and salt, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat, and stir in corn.
• Beat eggs well.
• Gradually stir about one-fourth of hot mixture into beaten eggs.
• Add eggs to remaining hot mixture, stirring constantly.
• Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.

Steps:

• Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
• Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
• Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
• Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
• Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

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:

• Special equipment: 8 by 8-inch casserole
• Preheat oven to 325 degrees F.
• In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

Steps:

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.