Best Corn Pudding Recipe Recipes Recipe For Deviled

THE SIMPLEST CORN PUDDING

Steps:

• Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
• Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
• Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

WORLD'S BEST CORN PUDDING

Steps:

• Preheat oven to 350°.
• Grease a 10x15" baking dish.
• Blend the corn and flour together, and set aside.
• Whisk together the milk and eggs in a large mixing bowl.
• Beat in the butter, sugar, salt and vanilla.
• Stir in the corn mixture.
• Pour the custard into the prepared pan.
• Bake for 45-60 min.
• until the pudding is set and golden.
• Cut into squares and serve at once.
• 8-10 portions.

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.

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.

BEST CORN PUDDING

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.

DEVILED CORN AND TOMATO PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Spray six 8-ounce custard cups with cooking spray.
• Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
• Heat the butter over medium-high heat in a large skillet.
• Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
• Remove from the heat. Stir in the basil.
• Divide the tomato mixture among the custard cups.
• Top with the corn mixture.
• Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
• Bake for 40 to 50 minutes, or until golden and firmed up.
• Let stand for 5 minutes, then serve.

CORN PUDDING IV

Steps:

• Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
• Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.