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Corn Pudding

CORN PUDDING

this is the corn pudding recipe that has been served at our holiday dinner table for years. we would never think of switching. i hope your family enjoys it as much as we have.

Time: 65 minutes

Steps:

  • combine sugar , flour , salt and pepper
  • add milk and slightly beaten eggs
  • stir in corn
  • dot with butter on top
  • bake in 375 degree oven , in pan of water for 1 hour


corn pudding image

Number Of Ingredients: 8

Ingredients:

  1. whole kernel corn
  2. cream-style corn
  3. eggs
  4. sugar
  5. flour
  6. milk
  7. salt and pepper
  8. butter


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.

Recipe From allrecipes.com

Provided by Elizabeth

Yield 6

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.


Easy Corn Pudding image

Number Of Ingredients: 5

Ingredients:

  • 1 (15 ounce) can creamed corn
  • 1 (15.25 ounce) can whole kernel corn
  • ¼ pound butter, softened
  • 1 (8.5 ounce) package corn bread mix
  • 1 (8 ounce) container sour cream


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

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.


Corn Pudding image

Number Of Ingredients: 8

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


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.

Recipe From food.com

Provided by ratherbeswimmin

Time 1h

Yield 8 serving(s)

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.


Corn Pudding image

Number Of Ingredients: 8

Ingredients:

  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 10 servings.

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.


Baked Corn Pudding image

Number Of Ingredients: 9

Ingredients:

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


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.

Recipe From cooking.nytimes.com

Provided by The New York Times

Time 1h

Yield 6 to 8 servings

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.


Corn Pudding image

Number Of Ingredients: 7

Ingredients:

  • 3 tablespoons/42 grams butter, melted, plus more for dish
  • 2 cups/350 grams corn (from about 3 ears)
  • 1/3 cup/67 grams sugar
  • 1 teaspoon/5 grams salt
  • 2 large eggs, beaten
  • 2 cups/480 milliliters whole milk
  • 1/2 teaspoon/1 gram freshly grated nutmeg


CORN PUDDING

Recipe From epicurious.com

Provided by Tom Gilliland

Yield Makes 8 or more servings

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.


Corn Pudding image

Number Of Ingredients: 12

Ingredients:

  • 2 pounds frozen corn kernels, thawed
  • Whole milk as needed (about 1 cup)
  • 6 eggs, separated
  • 1/2 cup sugar
  • 6 tablespoons butter, softened
  • 3/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
  • 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
  • Half of a red bell pepper, cut into strips
  • *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.


DECADENT CORN PUDDING

This was my father's corn pudding recipe. He adapted it from a Southern Living recipe in the early 1980's.

Recipe From food.com

Provided by GrandmaIsCooking

Time 1h10m

Yield 8 serving(s)

Steps:

  • Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
  • Add milk, beaten eggs, and vanilla and stir well.
  • Arrange slices of butter on top.
  • Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
  • NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.


Decadent Corn Pudding image

Number Of Ingredients: 7

Ingredients:

  • 2 cups corn (fresh, frozen or canned)
  • 1/4 cup flour
  • 1/3 cup sugar
  • 2 cups milk
  • 2 eggs, beaten
  • 4 tablespoons butter, sliced
  • 1 teaspoon vanilla


SWEET CORN PUDDING

Recipe From foodnetwork.com

Provided by Nigella Lawson : Food Network

Time 1h5m

Yield 6 to 8 servings

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 image

Number Of Ingredients: 8

Ingredients:

  • 5 eggs
  • 18 ounces or 2 1/2 cups canned sweet corn, drained
  • 14 ounces, or 1 3/4 cups canned creamed corn
  • 1 1/3 cups milk
  • 1 1/3 cups heavy cream
  • Generous 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


CORN PUDDING

Recipe From epicurious.com

Yield Makes 12 servings

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
  • Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
  • Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.


Corn Pudding image

Number Of Ingredients: 7

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 medium onions, chopped
  • 1/4 cup plus 2 tablespoons flour
  • 4 eggs
  • 6 cups frozen corn kernels (about 28 ounces), thawed
  • 2 cups milk
  • 1 1/2 teaspoons salt


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