BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Special equipment: 8 by 8-inch casserole
- Preheat oven to 325 degrees F.
- In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.
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.
CLASSIC BAKED CORN PUDDING
This is a delicious corn pudding recipe made with butter, cream-style corn, whole kernel corn, eggs, and flour. Serve with ham, roast or for holidays.
Provided by Diana Rattray
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Melt butter in a saucepan over medium-low heat.
- Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
- Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. The mixture will be thick.
- Remove from heat and stir in cream-style and kernel corn.
- Lightly beat egg yolks , and then add to the corn mixture.
- In a grease-free bowl, beat egg whites until stiff peaks form.
- Fold egg whites into the mixture.
- Transfer to a 2-quart buttered casserole.
- Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
- Bake for about 45 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Cholesterol 117 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 741 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
CLASSIC BAKED CORN PUDDING
PERFECTLY YUMMY corn pudding - couldn't find one quite like it on the Zaar - so had to post this one - divine!!!! Found on recipe goldmine.
Provided by greyghost
Categories Corn
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 276.3, Fat 17.6, SaturatedFat 10.1, Cholesterol 123.7, Sodium 494.4, Carbohydrate 20.9, Fiber 1.6, Sugar 2.1, Protein 10.6
BAKED CORN PUDDING
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.
HOLIDAY BAKED CORN PUDDING
Corn pudding is a simple holiday side dish. This recipe has a smooth and silky texture that makes it seem very fancy. Your guests don't need to know how easy it to prepare. On the sweet side, this corn pudding has a richness that most do not. Definitely an indulgent side dish for the holidays. This double recipe makes a very large serving. It can easily be cut in half if not serving a crowd.
Provided by Hope Vaillancourt @MissHopie87
Categories Side Casseroles
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
- In a large mixing bowl beat together 6 eggs.
- Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
- Add cooled melted butter to corn mixture. Mix well.
- Add vanilla extract to mixture (make sure this is done last).
- Pour corn mixture into a greased 15x11 casserole dish.
- Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
- Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.
OLD-FASHIONED CORN PUDDING
It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.
Provided by Taste of Home
Categories Desserts Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. 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.
Nutrition Facts :
CLASSIC BAKED CORN PUDDING
Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g
SWEET BAKED CORN PUDDING
As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee
Provided by tree luee dee
Categories Corn
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
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.
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
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
BAKED CORN PUDDING
From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g
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