CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
CORN PUDDING
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, baking powder and salt.
- Whisk together eggs, cream, and butter.
- Gradually add sugar mixture, whisking until smooth; stir in corn.
- Pour into a lightly greased oblong baking dish.
- Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
- Let stand 5 minutes.
Nutrition Facts : Calories 489.2, Fat 38.6, SaturatedFat 22.5, Cholesterol 251.5, Sodium 720.4, Carbohydrate 30.9, Fiber 2.2, Sugar 13.3, Protein 9.9
WORLD'S BEST CORN PUDDING
Make and share this World's Best Corn Pudding recipe from Food.com.
Provided by Bliss
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
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
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
GOOD OLD AMERICAN CORN PUDDING
Provided by Food Network
Time 1h15m
Number Of Ingredients 16
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.
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
SWEET CORN PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 3 to 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease casserole dish.
- Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
- Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
- Pour into casserole dish and bake for 35 minutes or until set.
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
CORN PUDDING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
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
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.
THE SIMPLEST CORN PUDDING
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.
Provided by Elaine Louie
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 5
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.
EDNA LEWIS'S CORN PUDDING
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
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
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 :
THE BEST CORN PUDDING
Oh my... this is absolutely so delicious! My friend served it at a dinner party a week ago and I was craving it everyday there after. I just whipped it up myself after getting her recipe and just HAD to post it to share. It takes only minutes to put together and then pop in the oven for an incredible dish. Serve with any dinner that you would normally have corn as a side. Enjoy!!
Provided by Dans La Lune
Categories Corn
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
- Add the Corn Muffin Mix and sour cream.
- Lightly beat the eggs in a separate bowl and add them to the mixture.
- Add all 3 cans of corn and stir well.
- Place in a casserole dish allowing at least an inch of free space for the pudding to rise. (You don't want it to overflow if it's filled to the rim!).
- Bake for 1 hour and check the inside with a knife. Knife should come out mostly clean but crumbs are ok. If still gooey with batter then keep baking. I find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.
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