"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
CORN PUDDING
Provided by Amanda Freitag
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
- Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
- Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.
CORN PUDDING ALA 12 BONES
Make and share this Corn Pudding Ala 12 Bones recipe from Food.com.
Provided by Linky
Categories Corn
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Mix dry ingredients together.
- Pour the eggs, butter, cream, and creamed corn into a mixing bowl, and beat with an electric mixer until thoroughly combined. Add poblanos and corn.
- Slowly add flour mixture, mix until just combined. Mixture will look like cake batter. Grease a large 11 x 15-inch rimmed baking dish.
- Pour the pudding mixture into the pan, and place it in the oven. Lightly tent the pan with foil. Bake for 1 hour with foil on, then remove foil and bake for an additional 30 minutes, or until center is just set.
Nutrition Facts : Calories 690.2, Fat 38.5, SaturatedFat 22.4, Cholesterol 251.5, Sodium 1325.2, Carbohydrate 80.3, Fiber 3.9, Sugar 33.2, Protein 12.2
GREAT AUNT D.J.'S CORN PUDDING
My Great Aunt D.J. makes this every year for Thanksgiving and Christmas. She gave it to me 7 years ago when I got married. I felt so lucky. Try it! It will be a staple at your table!
Provided by niccole
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix sugar, flour, baking powder, and salt together in a bowl.
- Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
- Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 36.4 g, Cholesterol 251.5 mg, Fat 38.2 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 22.3 g, Sodium 863.8 mg, Sugar 10.7 g
CORN PUDDING IV
Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
Provided by REYNOLD
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
- Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 34.7 g, Cholesterol 132.1 mg, Fat 19.7 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 11.2 g, Sodium 524.5 mg, Sugar 7.1 g
CORN PUDDING
Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Mix ingredients until blended.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DOG BONES
Make and share this Dog Bones recipe from Food.com.
Provided by CookingBaking Girl
Categories < 4 Hours
Time 1h45m
Yield 12 dog bones, 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease the 1/4 cup measuring cup so the molasses doesn't stick. Preheat the oven to 350 degrees fahrenheit. Mix the eggs, milk, oil, and molasses until well mixed. Add the flour. mix on low speed with an electric mixer until the flour is wet. Then work the dough with your hands, mixing until the dough comes together in a ball. Let the dough rest at room temperature for 15 minutes. Then, roll the dough to 1/4 inch thick. Use a dog bone cookie cutter to cut out doggie bones. Place the bones about 1/2 inch apart on a cookie sheet greased with parchment paper on it. Bake for 30 minutes. Turn off the oven and the bones in for another 30 minutes. Remove the bones from the oven using oven mitts. Let the treats cool. Store in an airtight container.
Nutrition Facts : Calories 526.7, Fat 20.3, SaturatedFat 3.2, Cholesterol 143.8, Sodium 77.6, Carbohydrate 75, Fiber 8.6, Sugar 12.2, Protein 16.3
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