Savory Corn Basil Pudding Recipes

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
• Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
• Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Steps:

• Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
• Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Steps:

• Using large holes on box grated, grate enough corn into large measuring cup to yield 4 generous cups of thick, milky pulp.
• Preheat oven to 425 degrees. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 tsp coarse salt. Saute 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, sour cream, 1/8 teaspoons pepper, and remaining 2 tsp 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 10-12 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 degrees. Bake pudding until set and golden, about 30 minutes longer. Let stand 5-10 minutes before serving.

Steps:

• Heat oven to 350^F.
• Spray four 5oz.
• custard cups with cooking spray.
• Place cups in a 9 x 9 inch baking pan.
• In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
• Saute over medium heat until vegetables are tender but not brown.
• Stir in the corn and divide among the custarad cups.
• Top each with some of the cheese.
• In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
• Pour over the vegetables in the cups.
• Place the baking pan on the oven rack in the middle of the oven.
• Pour enough hot water into the pan to come halfway up the sides of the cups.
• Bake about 40 minutes or until a knife inserted in the center comes out clean.
• Serve.

Steps:

• HEAT oven to 375°F Spray 8-inch square (2-quart) baking dish with no-stick cooking spray. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
• BEAT eggs in large mixing bowl. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. BAKE 48 to 55 minutes or until set and golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
• Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
• Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
• Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

Steps:

• Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
• Chop onion, garlic, and fresh thyme.
• Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
• Preheat oven to 350°F Butter a 2-quart baking dish and set aside.
• In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat. Add the onions and cook stirring for two minutes. Add the garlic and cook, stirring, for an additional minute. Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes. Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes. Set aside and let cool.
• In a large bowl, whisk the eggs, cream, and sugar until frothy. Add the remaining one teaspoon of thyme and black pepper.
• Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
• Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture. Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
• Pour into the prepared two quart casserole dish and put into the heated oven. Bake until the custard is set and a knife inserted into the center of the dish comes out clean - about 60 minutes.
• Remove from oven and let rest at least ten minutes before serving.

Steps:

• preheat oven to 375°F.
• Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and sauté for 4 minute let cool slightly.
• Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
• Pour into your baking dish. Sprinkle more cheddar on top.
• Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.