Sweetbakedcornpudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
• Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
• Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.

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:

• 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:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
• In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
• In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
• Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

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:

• Preheat oven to 350°F. Butter a 2-qt. glass baking dish. Set aside. Process all ingredients EXCEPT for the butter a few seconds in a blender until semi-smooth, leaving desired amount of whole kernels. In a medium non-stick skillet, melt 2 tablespoons of the butter over medium heat. Pour the processed corn mixture over the melted butter, stirring to combine. Heat just until heated through, stirring frequently to avoid sticking. Pour into the prepared baking dish. Dot top with a few very thin slices of butter. Bake until top is golden and center is set, 40-45 minutes. ((NOTE: To thaw corn, place in a colander and run cold tap water over then drain completely. You can also skip heating the mixture in the skillet, but it cuts baking time considerably. Just add the melted butter to the processed mixture and pour into the baking dish and bake.))

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
• Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
• Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
• In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
• In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
• Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

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.

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:

• 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 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
• Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bread cubes in the prepared baking dish.
• Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
• Bake in the preheated oven until pudding is set in the middle, about 1 hour.

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 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:

• Place frozen corn kernels into a food processor and add the water.
• Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
• Add the softened butter and sugar. Pulsate a few more times until combined.
• Transfer this corn mixture into a large bowl.
• Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
• Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
• Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).