Corn Pudding Stuffed With Greens Recipes

CORN PUDDING STUFFED WITH GREENS

Steps:

• In a large cast-iron skillet or Dutch oven over medium heat, add the bacon and cook for 3 minutes before adding onions. Cook for 12 minutes until bacon and onions are browned. Add the greens and stir well. Then add the water and the stock and crushed red pepper. Cook over medium-high heat, stirring on occasionally, until water is down to about a cup and stems are tender, about 45 minutes. Adjust salt. Drain well, then finely chop greens and bacon.
• Heat oven to 350 degrees. Melt butter in a large sauté pan over medium heat. Add the onion, celery and diced red pepper, and cook until soft. Add the garlic, sage, basil, black pepper and crushed red pepper. Cook for 1 minute more. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Stir in cream. In a small bowl, beat the eggs well, then add to cornbread mixture and mix well.
• Fill 8 buttered 6-ounce glass custard cups halfway with the cornbread mixture. Spoon in 2 tablespoons of the chopped mustard greens. Add more cornbread mixture, but do not fill to the top. Place the cups in a 9-by 12-inch baking dish, and carefully add water to about a half-inch. Cover with foil and bake for 50 to 60 minutes. The pudding should be firm to the touch in the middle of each dish. While it is still hot, turn out each pudding and serve. Or wrap well in plastic wrap and freeze. Allow to thaw in the refrigerator and reheat before serving.

POBLANO CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
• Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
• In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
• Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
• Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.

GRANDMA SWALLOW'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

EASY GREEN CHILE CORN PUDDING

Steps:

• Preheat oven to 325 degrees Fahrenheit. Mix all ingredients together in a large bowl, then pour into a buttered 8 X 8 glass baking dish and bake for 25 to 40 minutes, until just set and starting to brown on top. Cool 10 minutes before serving.

OLD-FASHIONED CORN PUDDING

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.

CORN PUDDING IV

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.