CREAMY CORN PUDDING
Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.
Provided by I Heart Recipes
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Add the eggs into a large mixing bowl, then beat until everything is 1 color.
- Add in the creamed corn, and whole kernel corn. Mix until well combined.
- Now add in the sugar, ground nutmeg, and vanilla.
- Add sour cream, and mix or fold in.
- Pour in the melted butter, then sprinkle in the corn bread mixture.
- Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!
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
SOUTHERN JIFFY CORN PUDDING
We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.
Provided by LILTEXQT
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a casserole dish.
- Mix in egg and then all remaining ingredients.
- Bake at 350 degrees for 1 hour.
CORN PUDDING CASSEROLE RECIPE
The Southern holiday sideboard isn't complete without a pan of cheesy and creamy corn pudding. This version, made with fontina or Swiss cheese, is more savory than sweet. If fresh corn isn't in season, you can use frozen corn. Drain the thawed corn well so it doesn't make the casserole watery.
Provided by Emily Nabors Hall
Categories Casserole
Time 1h15m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
- Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives.
KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
DECADENT CORN PUDDING
This was my father's corn pudding recipe. He adapted it from a Southern Living recipe in the early 1980's.
Provided by GrandmaIsCooking
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
- Add milk, beaten eggs, and vanilla and stir well.
- Arrange slices of butter on top.
- Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
- NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.
CORN PUDDING
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
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.
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TEE'S CORN PUDDING RECIPE | SOUTHERN LIVING
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5/5 (2)Category Corn
- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
FLUFFY CORN PUDDING | SOUTHERN LIVING
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Servings 8Total Time 1 hr 5 minsCategory Side Dishes
- Preheat oven to 350°F. Generously coat a 9-inch square glass or ceramic baking dish with baking spray with flour. Stir together flour, sugar, salt, and pepper in a small bowl, and set aside.
- Pulse 1 cup of the corn kernels in a food processor until smooth, about 5 times, and set aside. Whisk eggs by hand in a large bowl until smooth and lightly beaten. Stir in flour mixture and milk until combined. Whisk in melted butter. Add corn puree, parsley, 1 tablespoon of the scallions, and remaining 2 cups corn kernels. Stir to combine well.
- Transfer corn mixture to prepared baking dish. Bake in preheated oven until lightly browned, puffed up all over, and fairly firm, about 40 minutes. Sprinkle corn pudding with remaining 1/2 tablespoon scallions. Serve hot or warm.
SAVORY CORN PUDDING RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 55 minsServings 12
- Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
- Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.
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- Preheat oven to 350°. Place 1 package of corn and next 7 ingredients (in order listed) in a large food processor. Process until smooth, stopping to scrape down sides.
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Reviews 1Category Side DishCuisine AmericanTotal Time 45 mins
- Preheat oven to 400 degrees. Grease a 9x9 baking dish or similar size baking dish with non-stick cooking spray.
- Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
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- Pour into prepare baking dish and pop in the oven. Bake until golden brown on top, about 30 minutes. The center should be set, but slightly jiggly. Let the corn pudding rest for 3-4 minutes before serving.
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Servings 12Total Time 55 minsCategory Corn
- Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
- Heat oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Stir the cheeses and parsley into the corn pudding mixture. Spoon into a 13-x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.
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- Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
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- In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.
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