Corn Pudding Or Scalloped Corn 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.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
• In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
• Pour into baking dish.
• Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
• Sprinkle cracker mixture over corn.
• Bake for 35-40 minutes until crackers are golden brown.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

CORN PUDDING (OR SCALLOPED CORN)

Steps:

• Cook corn as directed on package.
• Drain.
• Beat eggs slightly.
• Add cooked corn and flour and blend.
• Add remaining ingredients and mix well.
• Pour into greased 1 quart casserole dish.
• Set casserole dish in a pan of hot water and bake at 350 degrees for 75 minutes or until firm.

EASY SCALLOPED CORN

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

OLD-FASHIONED CORN PUDDING

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.

SCALLOPED CORN

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

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.