CORN PUDDING WITH ROASTED GARLIC AND SAGE
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings, as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED CORN PUDDING
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
DELICIOUS CORN PUDDING
Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.-P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
Nutrition Facts : Calories 179 calories, Fat 10g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 393mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
TOASTED CORN PUDDING
This is great served with barbecued chicken and a green salad. It's nice because you can get it all ready early, get it going in the crock pot and then devote your attention to the outdoor grill. I found this in the Sunset Crockery Cookbook.
Provided by Hey Jude
Categories Corn
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
- Remove from pan; let stand until cool enough to handle.
- Cut kernels from ears and return to pan.
- Add butter and cheese; stir over medium heat until butter and cheese are melted.
- Stir in chiles.
- Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
- Spoon corn mixture into a greased 3-4 quart crock pot.
- In a bowl, beat milk and eggs until blended; pour over corn mixture.
- Sprinkle lightly with paprika.
- Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
- Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.
Nutrition Facts : Calories 182.9, Fat 10, SaturatedFat 5.7, Cholesterol 100.4, Sodium 237.3, Carbohydrate 16.3, Fiber 1.4, Sugar 4.3, Protein 8.8
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
EASY CORN PUDDING
A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. "It's also an excellent contribution to take to a potluck dinner," suggests Maurine Roehm of Terre Haute, Indiana.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.
Nutrition Facts :
More about "toasted corn pudding recipes"
NO ONE CAN RESIST THIS CORN PUDDING! - BAREFEET IN THE …
From barefeetinthekitchen.com
5/5 (36)Total Time 1 hrCategory Side DishCalories 212 per serving
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
EASY CORN PUDDING RECIPE {HOMEMADE CREAMY CORN …
From tastesoflizzyt.com
ROASTED CORN PUDDING - TASTE OF THE SOUTH MAGAZINE
From tasteofthesouthmagazine.com
CORNBREAD PUDDING - BUTTER & BAGGAGE
From butterandbaggage.com
CORN PUDDING RECIPES
From allrecipes.com
OUR 10 BEST CORN CASSEROLE RECIPES OF ALL TIME ARE …
From allrecipes.com
ROASTED CORN PUDDING : RECIPES - COOKING CHANNEL …
From cookingchanneltv.com
CORN PUDDING RECIPE — THE MOM 100
From themom100.com
SAVORY CORN PUDDING - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
BEST ROASTED CORN PUDDING - HOW TO MAKE ROASTED CORN PUDDING
From goodhousekeeping.com
COCONUT PUDDING RECIPE - THE COCONUT MAMA
From thecoconutmama.com
ROASTED CORN PUDDING | LODGE CAST IRON
From lodgecastiron.com
ROASTED CORN PUDDING IN ACORN SQUASH RECIPE - 101 COOKBOOKS
From 101cookbooks.com
CORN AND HOMINY PUDDING RECIPE | BON APPéTIT
From bonappetit.com
You'll also love