CHEDDAR CORN PUDDING WITH BACON
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY
Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt
Provided by Katie Aubin
Categories Sides
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
- Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
- In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
- Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
- Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
CHEDDAR PUDDING
This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
Provided by Jill
Categories Breakfast Eggs
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. Stir in onion, and cook until softened and translucent, about 5 minutes; set aside. Meanwhile, stir together the softened butter and mustard in a small bowl until smooth. Spread this mixture on both sides of the bread, and set aside. Whisk together the eggs, milk, Worcestershire sauce, nutmeg, and sherry in a bowl.
- Line the bottom and sides of the pie plate with 3 slices of buttered bread. Spread half of the bacon and onion mixture evenly onto the bread. Add another layer of bread, then the remaining onion mixture. Finish with the remaining 3 slices of bread. Pour the egg mixture over the pudding, then sprinkle with Cheddar cheese.
- Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.5 g, Cholesterol 194.8 mg, Fat 38.6 g, Fiber 1.7 g, Protein 26.3 g, SaturatedFat 22.1 g, Sodium 1153 mg, Sugar 6.6 g
CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING
I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!
Provided by French Tart
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
- (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
- Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
- Pre-heat oven to 200C or 400°F.
- Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
- Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
- In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
- Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.
Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9
WHITE GRITS AND CHEDDAR PUDDING
This dish was inspired by the Southern chefs I've encountered, particularly from the Carolinas, where they get their fresh white grits from local farms. Most people opt for mashed potatoes on Thanksgiving, but this is an easy way to upgrade your side and still get all of the traditional buttery, deliciousness.
Provided by Paul Kahan
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
- In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
- Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
- Continue to check and stir the grits every 10 minutes.
- After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
- Remove the grits from the oven and serve immediately.
APPLE CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°F.
- Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
- Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
- Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
- In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
CHEDDAR AND CHIVE YORKSHIRE PUDDING
Be sure to use whole milk and whisk the batter by hand (overbeating with an electric mixer may prevent the puddings from puffing and rising).
Provided by Bruce Aidells
Yield Makes 10
Number Of Ingredients 7
Steps:
- Position rack in center of oven; preheat to 450°F. Place large rimmed baking sheet in oven. Brush ten 3/4-cup glass baking dishes or ramekins with 2 tablespoons fat or butter.
- Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps will remain). Whisk in cheese and chives; divide batter among baking dishes (about 1/2 cup batter for each).
- Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350°F and bake until puddings are brown, puffed, and crisp around sides, about 20 minutes longer. Transfer Yorkshire puddings to plates. Serve immediately.
CHEDDAR PUDDING
Make and share this Cheddar Pudding recipe from Food.com.
Provided by CaliforniaJan
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. Stir in onion, and cook until softened and translucent, about 5 minutes; set aside. Meanwhile, stir together the softened butter and mustard in a small bowl until smooth. Spread this mixture on both sides of the bread, and set aside. Whisk together the eggs, milk, Worcestershire sauce, nutmeg, and sherry in a bowl.
- Line the bottom and sides of the pie plate with 3 slices of buttered bread. Spread half of the bacon and onion mixture evenly onto the bread. Add another layer of bread, then the remaining onion mixture. Finish with the remaining 3 slices of bread. Pour the egg mixture over the pudding, then sprinkle with Cheddar cheese.
- Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.
Nutrition Facts : Calories 659.3, Fat 44.7, SaturatedFat 24.4, Cholesterol 215.9, Sodium 1070.3, Carbohydrate 35, Fiber 1.7, Sugar 4, Protein 26
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