Cornish Baked Pudding Recipes

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BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus extra for casserole
1/2 large onion, chopped
1 jalapeno, chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
2 eggs, beaten
1 (10-ounce) bag frozen corn
Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan

Steps:

  • Special equipment: 8 by 8-inch casserole
  • Preheat oven to 325 degrees F.
  • In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Virginia Willis

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups 2-percent or whole milk
1 cup very fine yellow whole-grain cornmeal
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 tablespoons chopped fresh herbs such as parsley, chives, or basil
Coarse kosher salt and freshly ground black pepper
2 large eggs, separated

Steps:

  • Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
  • Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
  • Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
  • In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
  • Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

This is a delicious corn pudding recipe made with butter, cream-style corn, whole kernel corn, eggs, and flour. Serve with ham, roast or for holidays.

Provided by Diana Rattray

Categories     Side Dish

Time 1h10m

Number Of Ingredients 8

4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn (or about 2 cups frozen thawed)
3 eggs ( separated )

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Melt butter in a saucepan over medium-low heat.
  • Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
  • Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. ​The mixture will be thick.
  • Remove from heat and stir in cream-style and kernel corn.
  • Lightly beat egg yolks , and then add to the corn mixture.
  • In a grease-free bowl, beat egg whites until stiff peaks form.
  • Fold egg whites into the mixture.
  • Transfer to a 2-quart buttered casserole.
  • Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
  • Bake for about 45 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Cholesterol 117 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 741 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

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

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

BAKED CORN PUDDING



Baked Corn Pudding image

From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper (cayenne)
3 cups milk
4 eggs, slightly beaten
2 bags (12 oz) frozen corn, thawed
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
2/3 cup Progresso™ plain bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g

BAKED CORNISH GAME HENS



Baked Cornish Game Hens image

Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.

Provided by JMRYGH

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h

Yield 4

Number Of Ingredients 11

2 Cornish game hens
½ cup melted butter
½ onion, chopped
½ stalk celery, chopped
¼ green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
  • Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g

CORNISH PASTIES



Cornish Pasties image

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

Steps:

  • In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

CORNISH BAKED PUDDING



Cornish Baked Pudding image

this sandwich I normally make with ham and tomato, but you can substitute with any filling of your choice. It is baked in a milky sauce.

Provided by Jane Gib

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices white bread (thin slices)
40 g butter
3 slices cooked ham (thick slices)
3 tomatoes, thinly sliced
3 eggs
salt and pepper
600 ml milk

Steps:

  • remove crusts from the bread and butter on both sides.
  • make sandwiches with the ham and tomato.
  • cut into triangles.
  • place in an ovenproof dish.
  • beat together the eggs, salt and pepper and add the milk.
  • pour over the sandwiches and bake in a nmedium heat oven for 35/40 min, or until the milk has set.

Nutrition Facts : Calories 336.4, Fat 18.6, SaturatedFat 9.9, Cholesterol 200.5, Sodium 441.5, Carbohydrate 29.7, Fiber 2, Sugar 4.3, Protein 13.3

CORNISH CARAMEL PUDDING



Cornish Caramel Pudding image

Make and share this Cornish Caramel Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 45m

Yield 1 pan

Number Of Ingredients 9

1 cup flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup raisins
1 tablespoon butter
1 pinch salt
1 cup white sugar
1/2 cup brown sugar
1 cup boiling water

Steps:

  • Beat batter and put in greased 8x 8 inch pan.
  • Mix together syrup ingredients and pour over batter.
  • As it bakes, the pudding rises to the top, leaving syrup in bottom as sauce.
  • Bake for 35 minutes at 350 degrees.
  • Best served warm with a dollop of clotted cream or whipped cream.

Nutrition Facts : Calories 2046, Fat 17.5, SaturatedFat 10.3, Cholesterol 47.6, Sodium 729.7, Carbohydrate 467.4, Fiber 6.1, Sugar 349.6, Protein 19.4

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

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CREAMY CORN PUDDING RECIPE - INSANELY GOOD
2022-05-11 This creamy corn pudding is so good, people will think you’re an expert cook who knows your way around the kitchen. But in reality, the recipe is so simple, even the kids can help make it! Here’s how: Lightly beat eggs in a bowl. Add sugar, milk, and melted butter. Add the cornstarch and whisk until fully incorporated. Add corn and creamed ...
From insanelygoodrecipes.com


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