Sweetbakedcornpudding Recipes

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 the oven to 350˚ F. Butter an 8-inch square or 6-cup baking dish.
• In a large bowl, whisk the eggs and evaporated milk. Stir in the cream-style corn, corn kernels, melted butter, brown sugar, cornstarch mixture, nutmeg, salt and white pepper.
• Pour the mixture into the prepared baking dish. Bake until slightly browned and the tip of a small knife inserted into the center comes out clean, 45 minutes to 1 hour. Serve immediately.

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:

• Mix, sugar, salt, flour, milk and eggs.
• Add corn.
• Stir in Butter.
• Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.

Steps:

• Heat oven to 350 degrees.
• Grease 9 x 13 inch (3 quart) baking dish.
• Melt butter over medium heat.
• Add onion and cooke 3-4 minutes until tender.
• Stir in flour, salt, and pepper until well blended.
• Add milk and cook 4-5 minutes stirring constantly until thick.
• Gradually add eggs and cheese.
• Add corn and parsley.
• Pour into prepared baking dish.
• In small bowl, mix bread crumbs and the 3 TBS of melted butter.
• Sprinkle over corn mixture.
• Bake uncovered for 55-65 minutes.
• Let stand 10-15 minutes before serving.

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.

Steps:

• Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
• Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
• Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
• In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
• Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

Steps:

• In a bowl, combine the 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 quart baking dish.
• Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

Steps:

• 1. Mix all ingredients together in large bowl.
• 2. Bake in 9 x 13 buttered pan at 350° for 45 minutes.