Corn Pudding By Aunt Jeannie Recipes

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CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

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.

CORN PUDDING



Corn Pudding image

Provided by Amanda Freitag

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 10

36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups)
1/4 cup granulated sugar
1 1/2 teaspoons coarse salt
6 scallions, thinly sliced
2 small or 1 large red bell peppers, diced
1/4 cup all-purpose flour
9 ounces grated Monterey Jack (3 cups)
8 large eggs, room temperature
1 cup heavy cream
6 tablespoons unsalted butter

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.

GREAT AUNT D.J.'S CORN PUDDING



Great Aunt D.J.'s Corn Pudding image

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

¼ cup white sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups heavy whipping cream
½ cup butter, melted
6 cups frozen corn

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

AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

Steps:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
  • Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
  • Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

AUNT JEANNIE'S HARD SAUCE



Aunt Jeannie's Hard Sauce image

My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)

Provided by Impera_Magna

Categories     Sauces

Time 15m

Yield 20 serving(s)

Number Of Ingredients 5

1/2 cup butter, at room temp
2 cups confectioners' sugar (10x)
2 tablespoons cream or 2 tablespoons evaporated milk
1/4 cup brandy
1/4 teaspoon vanilla

Steps:

  • Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
  • Add sugar and blend well; stir in milk.
  • Add brandy and vanilla, one teaspoon at a time to prevent separation.
  • If sauce begins to separate, add more sugar.
  • Turn into serving dish and decorate, if desired.
  • Chill.

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.

Provided by The New York Times

Categories     dinner, lunch, custards and puddings, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
  • Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
  • Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams

AUNT DOT'S CORN PUDDING



Aunt Dot's Corn Pudding image

This simple baked corn pudding is made without added flour or other starch, and uses ingredients usually on hand. Fresh, frozen or canned corn may be used - drain the liquid before measuring the kernels. Half a cup of the liquid may be used in place of the same amount of milk.

Provided by cathyfood

Categories     Free Of...

Time 35m

Yield 1 8 X 8 pan, 6 serving(s)

Number Of Ingredients 7

2 cups corn kernels
2 large eggs
1 1/2 cups milk
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients except butter.
  • Pour into ungreased 8 X 8 casserole dish.
  • Dot top of pudding with butter.
  • Bake until firm, about 30 minutes.

Nutrition Facts : Calories 210.4, Fat 8.5, SaturatedFat 4.5, Cholesterol 80.7, Sodium 187.6, Carbohydrate 30.1, Fiber 2.6, Sugar 4.3, Protein 7.5

FRESH CORN PUDDINGS JAKE & ANNIE'S



Fresh Corn Puddings Jake & Annie's image

Categories     Dairy     Vegetable     Side     Bake     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 individual corn puddings

Number Of Ingredients 8

6 ears fresh corn, shucked
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 large eggs, beaten lightly

Steps:

  • Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
  • Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
  • In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
  • Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

GREAT AUNT D.J.'S CORN PUDDING



Great Aunt D.J.'s Corn Pudding image

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     Corn Pudding

Time 1h

Yield 8

Number Of Ingredients 8

¼ cup white sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups heavy whipping cream
½ cup butter, melted
6 cups frozen corn

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 BY AUNT JEANNIE



Corn pudding by Aunt Jeannie image

I can tell by the way I wrote this that I got this recipe from my Aunt over the phone. I am willing to bet that I attempted to make this dish and got stuck so I called my Aunt and she talked me thru the recipe.I did that alot when I was learning to cook and run my own home,start something get stuck and call Aunt Jeannie or Grandma (My mom was better at taxes and health insurance) to help me out,LOL there I would be with the phone with the extra long cord cradled on my shoulder trying to write as fast as I could and do the step as well.In the end all worked out well I learned how to cook, many dinners were saved thanks to the phone with the long cord and I have a handful of handwritten recipes that hold wonderful warm memories as well as a good dish for dinner.

Provided by joeyjoan K @chachi

Categories     Vegetables

Number Of Ingredients 5

1 can(s) creamed corn
1/2 cup(s) cracker crumbs
3 - eggs slightly beaten
1 medium onion finely chopped
- milk to consistency

Steps:

  • preheat oven to 350
  • Mix ingredients together season to taste and bake 3/4 of hr.
  • That is how the recipe is written.....Now let me translate and add my changes
  • in small mixing bowl beat the eggs slightly.
  • peel and finely chop onion
  • In med mix bowl place your corn,(my husband says I need to add whole corn in. next time.)add your onion, cracker and your eggs,add your seasoning(salt and pepper)gently mix all together.
  • Add a splash or 2 of milk to get to the right consistency.A pudding like thickness.
  • place into an ungreased baking dish and bake for 45 mins. Let set for 5 mins and then serve.
  • I added parmasan cheese 2 small handfuls into the corn mixture and a small handful sprinkled on top.

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