Corn Onion Pudding Recipes

CORN-ONION PUDDING

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
• Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
• Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
• Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

REAL CREAMED CORN PUDDING

Steps:

• Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
• Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
• Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
• Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
• Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

THREE-PEPPER CORN PUDDING

Steps:

• In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13x9-in. baking dish coated with cooking spray., In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

CORN AND ONION PUDDING

Steps:

• Use a large bowl.
• Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
• Stir in onions and corn.
• Coat a 1 1/2 quart baking dish with nonticck spray.
• Add the corn mixture.
• Bake at 350 for 1 hour, or until set and light brown on top.

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

GOOD OLD AMERICAN CORN PUDDING

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.

ONION PUDDING

Steps:

• Preheat oven to 400'.
• Grease a large pan (9x13 will work).
• Combine the dry ingredients together and then work in the shortening.
• Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
• Place the dough in the pan - it will spread out to the edges.
• Bake for 30 to 40 minutes.

ONION BREAD PUDDING WITH CORN

Steps:

• Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
• Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
• Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
• Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
• Bake about one hour, until lightly browned.

CORN PUDDING

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-ONION PUDDING

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
• Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
• Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
• Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.