Aunt Jills Corn Pudding Recipes

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CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

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.

GREAT AUNT D.J.'S CORN PUDDING



Great Aunt D.J.'s Corn Pudding image

My Great Aunt D.J. makes this every year for Thanksgiving and Christmas. She gave it to me 7 years ago when I got married. I felt so lucky. Try it! It will be a staple at your table!

Provided by niccole

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 8

¼ cup white sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups heavy whipping cream
½ cup butter, melted
6 cups frozen corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix sugar, flour, baking powder, and salt together in a bowl.
  • Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
  • Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 36.4 g, Cholesterol 251.5 mg, Fat 38.2 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 22.3 g, Sodium 863.8 mg, Sugar 10.7 g

AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

Steps:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
  • Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
  • Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

CORN PUDDING



Corn Pudding image

Provided by Amanda Freitag

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 10

36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups)
1/4 cup granulated sugar
1 1/2 teaspoons coarse salt
6 scallions, thinly sliced
2 small or 1 large red bell peppers, diced
1/4 cup all-purpose flour
9 ounces grated Monterey Jack (3 cups)
8 large eggs, room temperature
1 cup heavy cream
6 tablespoons unsalted butter

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.

AUNT CARRIE'S INDIAN PUDDING



Aunt Carrie's Indian Pudding image

"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur

Provided by rpgaymer

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups milk, divided
2 cups water, hot
3/4 cup yellow cornmeal
3 tablespoons butter
1 1/4 cups molasses
1/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 egg, lightly beaten
vanilla ice cream, as much as you like

Steps:

  • Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
  • Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
  • Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
  • Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
  • Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
  • Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.

Provided by The New York Times

Categories     dinner, lunch, custards and puddings, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
  • Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
  • Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams

TEE'S CORN PUDDING



Tee's Corn Pudding image

Make and share this Tee's Corn Pudding recipe from Food.com.

Provided by lisar

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or 1/2 cup margarine, melted
6 cups corn

Steps:

  • Combine first 4 ingredients.
  • Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.
  • Pour mixture into a lightly greased 13 x 9 baking dish.
  • Bake at 350 for 50 minutes or more until deep golden and set.
  • Let pudding stand 5 minutes.

Nutrition Facts : Calories 530.4, Fat 38.9, SaturatedFat 22.4, Cholesterol 270.6, Sodium 704.6, Carbohydrate 41.6, Fiber 3.5, Sugar 10.5, Protein 10.4

AUNT CAROLINE'S CHRISTMAS PUDDING



Aunt Caroline's Christmas Pudding image

My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!

Provided by Don

Categories     Desserts     Custards and Pudding Recipes

Time 3h45m

Yield 8

Number Of Ingredients 21

1 cup ground beef suet
1 cup brown sugar
1 cup grated carrots
1 cup grated raw potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup black raisins
½ cup dried currants
½ cup candied cherries
½ cup candied mixed fruit peel
½ cup brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup water

Steps:

  • In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
  • Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
  • Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
  • Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
  • Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g

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