Cracker Corn Pudding Recipes

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

CLASSIC BAKED CORN PUDDING

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.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

SOUTHERN CORN PUDDING

Steps:

• Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
• Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
• Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
• NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.

NICK'S CORN PUDDING

Steps:

• In a large bowl, beat eggs and cream. Add corn and butter. Combine the remaining ingredients; stir into corn mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until set and golden brown.

CRACKER CUSTARD

Steps:

• Stir in a large pot: sugar, eggs, all evaporated milk, and water.
• On medium heat, let mixture cook until it steams.
• Taste for sweetness, add more sugar if needed.
• Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
• Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
• Take off heat.
• Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
• Mix well.
• Add more crushed crackers if too soupy.
• Once satisfied with the consistency, spoon into a casserole dish and spread even.
• Store leftovers in fridge for upto a 5 - 7 days.
• Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.