Corn Chive Pudding Recipes

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CORN PUDDING WITH CHIVES



Corn Pudding with Chives image

Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

3 packages (10 ounces each) frozen corn, thawed
3 cups milk
4 large eggs
1/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Coarse salt
1/4 cup thinly sliced fresh chives

Steps:

  • Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
  • Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

CORN CHIVE PUDDING



Corn Chive Pudding image

My mom makes a corn souffle for Thanksgiving every year, and it is my favorite! This sounds close, only without the "souffle" part. A Paula Deen recipe.

Provided by SkinnyMinnie

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen corn, thawed
1/4 cup sugar
1 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg, fresh

Steps:

  • Preheat oven to 350ºF.
  • Butter a 1 1/2-quart baking dish.
  • In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl.
  • Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.
  • Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn.
  • Pour the mixture into the baking dish and sprinkle with nutmeg.
  • Bake in the center of the oven until the center of the pudding is just set, about 45 minute.

Nutrition Facts : Calories 225.6, Fat 11.1, SaturatedFat 5.9, Cholesterol 129.5, Sodium 471.4, Carbohydrate 26.3, Fiber 1.8, Sugar 6.5, Protein 7.7

CORN CHIVE PUDDING



CORN CHIVE PUDDING image

Categories     Vegetable

Number Of Ingredients 11

2 (10 ounce) packages frozen corn kernels, thawed
1/4 cup sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 tablespoons all purpose flour
1/4 cup chopped fresh chives
Pinch freshly grated nutmeg
Garnish: 3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees and butter a 1 1/2quart quiche dish or pie plate. In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well. In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives

GOOD OLD AMERICAN CORN PUDDING



Good Old American Corn Pudding image

Provided by Food Network

Time 1h15m

Number Of Ingredients 16

1 tablespoon butter
1 medium onion (small dice)
1 teaspoon minced garlic
Kernels from 6 ears of corn
Salt and pepper to taste
1 quart corn stock (recipe follows)
1 quart heavy cream
10 ounces yellow cornmeal
1/2 cup chives
6 corn stalks, stripped of kernels
1 medium onion, large dice
2 carrots
2 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
2 quarts water

Steps:

  • Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
  • Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.

CORN CHIVE PUDDING



Corn Chive Pudding image

Categories     Milk/Cream     Dairy     Egg     Side     Bake     Christmas     Vanilla     Corn     Winter     Chive     Nutmeg     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

two 10-ounce package frozen corn kernels, thawed
1/4 cup sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives
a pinch freshly grated nutmeg
Garnish:
Garnish: 3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
  • In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
  • In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

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.

Nutrition Facts :

CORN PUDDING



Corn Pudding image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

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

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

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