Buttery Corn Puddin Recipes

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.

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.

"ALMOST FAMOUS" CORN PUDDING

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.)

BUTTERY CORN PUDDIN'

Steps:

• Combine corn, flour, sugar, milk, eggs & 1/4 cup of butter in bowl.
• Mix thoroughly.
• Pour into 1 1/2 quart casserole greased with remaining 2 teaspoons of butter.
• Bake at 375° for 45 minutes or till set.

BROWN BUTTERED CORN

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

BROWN BUTTER AND HERB CORN PUDDING RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch glass or metal baking dish with Kroger® Unsalted Butter.
• Melt the Kroger® Unsalted Butter in a large, deep skillet or pot over medium-high heat. Continue cooking for 2-4 minutes more, stirring occasionally, until the butter has turned deep golden brown in color. Turn off the heat and immediately add the shallots, parsley, sage, and thyme to the hot brown butter, stirring as they sizzle for 30 seconds.
• Add the corn to the skillet and stir to coat evenly with the butter mixture. Set aside to cool while you prepare the pudding.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper.
• Add the eggs, milk, heavy cream, and sour cream to a very large bowl and whisk until smooth. Slowly add the dry ingredients to the wet ingredients, whisking constantly, until the mixture is smooth, then fold in the corn mixture and 1 cup of Murray's parmigiano reggiano until evenly distributed.
• Pour the pudding into the prepared baking dish. Smooth the top, then sprinkle evenly with the remaining ½ cup Murray's parmigiano reggiano.
• Place the baking dish inside another larger baking dish. Fill the larger baking dish with hot water halfway up the sides of the baking dish with the pudding.
• Carefully transfer the pudding to the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and carefully remove the baking dish with the pudding from the water bath. Let cool for 5 minutes.
• Garnish the pudding with parsley, then serve.
• Enjoy!

BAKED CORN PUDDING

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.

CLASSIC BAKED CORN PUDDING

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.

CORN PUDDING

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.

THANKSGIVING CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
• In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.