Corn Pudding Supreme Recipes
CORN PUDDING SUPREME
Big on corn taste, this traditional, slightly sweet side dish comes from Martha Fehl of Brookville, Indiana. "When I'm hungry for a good corn recipe, I bake this golden pudding," she remarks.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 431mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
CORN PUDDING SUPREME
I do love corn puddings, & this recipe is right up there with the rest of 'em! It comes from the 2010 cookbook, Taste of Home Casseroles Recipe Cards, & I did tweak it just slightly!
Provided by Sydney Mike
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F, then grease a 13"x9" baking pan.
- In a small bowl, beat together the cream cheese, eggs & sugar until blended.
- Stir in remaining ingredients, then transfer to the prepared baking pan.
- Bake 45 to 50 minutes or until a thermometer reads 160 degrees F.
- Cool slightly before cutting & serving.
Nutrition Facts : Calories 151.6, Fat 5.8, SaturatedFat 2.6, Cholesterol 35.8, Sodium 377.1, Carbohydrate 22.1, Fiber 1.8, Sugar 9.2, Protein 3.9
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.
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
SWEET POTATOES SUPREME WITH CORN BREAD PUDDING
This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.
Provided by Zorro6204
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
- Preheat your oven's broiler.
- Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
- Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
- Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
- Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g
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