All American Corn Pudding Recipes

GRANDMA'S CORN PUDDING

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.

CORN PUDDING

Steps:

• Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
• Beat eggs, in a separate bowl, until light and fluffy.
• Add eggs to corn mixture.
• Add milk.
• Add butter.
• Add salt.
• Add flour
• Add sugar.
• Add pepper.
• Stir all ingredients together until well combined.
• Butter a baking dish.
• Spread the corn mixture into the baking dish.
• Place baking dish in a larger pan with high sides.
• Fill outer pan with boiling water, about half way up the side of the corn dish.
• Place in preheated oven at 250F degrees.
• Bake until firm and lightly browned on top, about 45-60 minutes.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• 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!

GOOD OLD AMERICAN CORN PUDDING

Steps:

• Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
• Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.

ALL AMERICAN CORN PUDDING

Steps:

• Preheat oven to 375°F. Spray 8x8x2-inch glass baking dish with nonstick vegetable oil spray. Puree 1 1/4 cups corn kernels and cornstarch in processor until almost smooth; set aside.
• Melt butter in small skillet over low heat. Add green onions; sauté 3 minutes. Whisk eggs, egg white, milk, stock, sugar, salt, pepper and nutmeg in large bowl to blend. Add corn puree, green onions, 1 tablespoon Parmesan and remaining 3/4 cup corn kernels and stir until blended.
• Pour mixture into prepared dish. Sprinkle remaining 1 tablespoon Parmesan over. Place dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until pudding is just set and light golden, about 45 minutes. Remove dish from water and let stand 5 minutes. Cut into squares and serve.

NANTUCKET CORN PUDDING

Steps:

• Preheat oven to 350°; grease a medium baking dish.
• Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
• Mix in the corn kernels and scrapings, ½ cup of the crackers, and 2 tablespoons melted butter.
• Spoon mixture into prepared dish and scatter the cheese over it.
• In a small bowl, mix the remaining ¼ cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
• Bake for 45-50 minutes, until puffed and golden brown.
• The edges should be a bit crusty, but the center should remain a little soft; serve hot.

KATHY'S SOUTHERN CORN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

PURITAN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
• Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
• Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.

HUMITAS - SOUTH AMERICAN CORN PUDDING

Steps:

• Thaw corn and place in food processor.
• Puree corn, milk, eggs, sugar, salt, pepper and chilies.
• Saute onion in butter until soft.
• Add squash and bell pepper.
• Cook over low heat stirring frequently for 20 minutes until squash is cooked.
• Add corn mixture and continue to cook until it thickens slightly about 5 minutes.
• Add cheese, remove from heat and serve.