Sweet Cornmeal Pudding Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. Remove it from the pan, reserving the fat. Add the butter to it and saute the onions until translucent. Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. Remove from the heat.
• In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. Bake at 375 degrees F for 1 hour. Serve immediately.

Steps:

• Scald four cups of milk in a deep three- or four-quart saucepan. Gradually add the cornmeal, stirring constantly. Continue cooking five to 10 minutes until the mixture has thickened somewhat.
• While the cornmeal and milk are cooking dissolve the sugar in the water in a heavy saucepan, preferably nonstick, and cook over medium-high heat until the mixture turns a rich amber color. Very slowly stir the hot caramel into the hot cornmeal mixture. Continue cooking until the caramel is evenly dissolved in the cornmeal.
• Remove from heat and add the butter, eggs, cognac, pecans, salt and nutmeg.
• Now preheat the oven to 325 degrees.
• Butter an eight-cup casserole dish. Pour the cornmeal mixture into the dish, place in the oven and bake 30 minutes. Stir in the remaining milk and bake one hour and 15 minutes to one-and-a-half hours longer. Serve warm or chilled with whipped cream or ice cream.

Steps:

• Sift together flour and cornmeal.
• Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
• Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
• Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
• In a bowl beat the butter until creamy.
• Add in the corn flour and water; beat until well combined.
• Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
• In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
• Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
• Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
• Bake for about 50-60 minutes.
• Allow to cool for about 15 minutes.
• Scoop out with an ice cream scoop.

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

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.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.