The Best Corn Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
• Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
• Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
• (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

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:

• Mix all ingredients together until well mixed.
• Pour in greased 8 x 8-inch baking dish.
• Bake 1 hour at 350°F.

Steps:

• Roast the corn. I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
• Reduce the oven to 350. In a casserole dish, add the butter and melt in the oven.
• After the corn cools, cut off the kernels, should be about 1 cup. In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well. Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees. Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
• Cool 5 minutes and serve and enjoy.
• This is great with grilled fish, fried catfish, goes great with anything BBQ'd.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
• Add the Corn Muffin Mix and sour cream.
• Lightly beat the eggs in a separate bowl and add them to the mixture.
• Add all 3 cans of corn and stir well.
• Place in a casserole dish allowing at least an inch of free space for the pudding to rise. (You don't want it to overflow if it's filled to the rim!).
• Bake for 1 hour and check the inside with a knife. Knife should come out mostly clean but crumbs are ok. If still gooey with batter then keep baking. I find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.

Steps:

• Pre heat oven to 375. Cut kernals off of raw, husked corn. Scrape husks with back of knife blade to get all the starch (Very important that you do not miss this step)! Mix all ingredients together except for butter and transfer to small casserole dish. Cut butter into small squares and place on top of corn. Pop in oven for 20 min or until corn starts to turn brown.