SPICY CORN PUDDING RECIPE BY TASTY
Here's what you need: Kroger® Unsalted Butter, creamed corn, whole kernel corn, corn muffin mix, sour cream, kosher salt, ground cumin, chili powder, Kroger® Unsalted Butter, jalapeño, chipotle pepper in adobo sauce, honey, small jalapeño
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
- In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
- Pour the mixture into the prepared baking dish and smooth the top.
- Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
- Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
- Gently press the sliced jalapeños, if using, onto the surface of the pudding.
- Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
- Serve warm.
- Enjoy!
CORN PUDDING WITH HERB-BRAISED CHANTERELLES AND SPICY GREENS
Steps:
- 1. For the pudding: heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside. 2. Melt 2 tablespoons butter in a small saucepan, and remove from heat. Using a sharp knife, slice kernels from each ear of corn. Transfer 3 cups kernels to blender. Set remaining kernels aside. Scrape any remaining corn and milk from each cob into blender. Add egg yolks, half-and-half, flour, melted butter, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn. 3. Heat oven to 400 degrees. Butter a 3-quart baking dish or 8 8-ounce ramekins. Using electric mixer, beat egg whites until they hold soft peaks. Fold egg whites into corn mixture, and blend until just incorporated. Spoon pudding into prepared casserole or ramekins. Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides. Add hot water to come halfway up sides. Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small. 4. About 10 minutes before puddings are done, prepare braised chanterelle garnish: melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted. 5. Serve pudding with braised chanterelles spooned on top. If using ramekins, run a knife around inside edge to loosen pudding, then invert onto plates.
SNACKS' CRAZY SWEET CORN PUDDING
I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Provided by Snacks
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g
SAVORY CHANTERELLE BREAD PUDDING
Make and share this Savory Chanterelle Bread Pudding recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
- Toss bread cubes with mushroom mixture, herbs, salt and pepper.
- Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
- Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).
Nutrition Facts : Calories 258.4, Fat 15.4, SaturatedFat 7.3, Cholesterol 164.4, Sodium 827.7, Carbohydrate 21.1, Fiber 1.5, Sugar 2.5, Protein 9.8
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
BROWN BUTTER AND HERB CORN PUDDING RECIPE BY TASTY
Here's what you need: Kroger® Unsalted Butter, shallot, fresh parsley, fresh sage, fresh thyme leaf, frozen corn kernels, yellow cornmeal, all purpose flour, baking powder, sugar, kosher salt, freshly ground black pepper, large eggs, milk, heavy cream, sour cream, Murray's parmigiano reggiano cheese, hot water, fresh parsley
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 19
Steps:
- Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch glass or metal baking dish with Kroger® Unsalted Butter.
- Melt the Kroger® Unsalted Butter in a large, deep skillet or pot over medium-high heat. Continue cooking for 2-4 minutes more, stirring occasionally, until the butter has turned deep golden brown in color. Turn off the heat and immediately add the shallots, parsley, sage, and thyme to the hot brown butter, stirring as they sizzle for 30 seconds.
- Add the corn to the skillet and stir to coat evenly with the butter mixture. Set aside to cool while you prepare the pudding.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper.
- Add the eggs, milk, heavy cream, and sour cream to a very large bowl and whisk until smooth. Slowly add the dry ingredients to the wet ingredients, whisking constantly, until the mixture is smooth, then fold in the corn mixture and 1 cup of Murray's parmigiano reggiano until evenly distributed.
- Pour the pudding into the prepared baking dish. Smooth the top, then sprinkle evenly with the remaining ½ cup Murray's parmigiano reggiano.
- Place the baking dish inside another larger baking dish. Fill the larger baking dish with hot water halfway up the sides of the baking dish with the pudding.
- Carefully transfer the pudding to the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and carefully remove the baking dish with the pudding from the water bath. Let cool for 5 minutes.
- Garnish the pudding with parsley, then serve.
- Enjoy!
SPICY CORN PUDDING
This is a very easy to make side dish which we love for the contrasting flavors coming from the sweetness of the corn and the spiciness of the pepper and blue cheese. Lovely with grilled meats, but also garlicy main dishes.
Provided by FlemishMinx
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a 2 QT baking dish with butter.
- Pre-heat oven to 350°F.
- Take 1/2 cup of the corn kernels from the (drained) can and set aside.
- Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
- Add milk and eggs and puree well.
- Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
- Mix thoroughly and season to taste with salt and pepper.
- Pour mixture into the baking dish and bake for one hour.
- When done, the top should be golden brown and the pudding set through.
Nutrition Facts : Calories 217.5, Fat 13.2, SaturatedFat 7, Cholesterol 180.4, Sodium 370, Carbohydrate 16.8, Fiber 1.8, Sugar 2.7, Protein 10.1
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- Heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside.
- About 10 minutes before puddings are done, prepare braised chanterelle garnish. Melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted.
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