OLD-FASHIONED BANANA PUDDING
Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.
Provided by Rebecca Lang
Time 40m
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
- Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
- Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
SOUTHERN BANANA PUDDING
Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
- Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
- Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.
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
CREAMY BANANA PUDDING
This beloved dessert comes together perfectly with EAGLE BRAND® Sweetened Condensed Milk.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
- Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
- Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 644.6 calories, Carbohydrate 58 g, Cholesterol 99 mg, Fat 32.7 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 18.6 g, Sodium 348.5 mg, Sugar 30.2 g
EASY SOUTHERN BANANA PUDDING
Make and share this Easy Southern Banana Pudding recipe from Food.com.
Provided by vsdanielski
Categories Dessert
Time 15m
Yield 1 trifle, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pudding mixes and milk, whisk until smooth.
- Add sour cream, stir until smooth.
- Add whipped topping, stirring to combine well.
- Using a trifle dish, layer 1/3 of pudding mixture, 1/2 of vanilla wafers and 1/2 of bananas.
- Repeat layers.
- Top with pudding and garnish with crushed vanilla wafers.
- Refrigerate several hours before serving. (Can refrigerate overnight.).
AUTHENTIC SOUTHERN BANANA PUDDING
Rich and creamy custard over alternating layers of wafer cookies and sliced bananas.
Provided by Natalie Ransford
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 43m
Yield 12
Number Of Ingredients 10
Steps:
- Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
- Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
- Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
- Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 55.5 g, Cholesterol 154.8 mg, Fat 33.7 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 18.7 g, Sodium 227 mg, Sugar 26.1 g
SOUTHWESTERN CORN PUDDING
Addapted from Southern Living to be healthier. You can cook this in the oven if you like, 40 to 50 mins at 350. Great side with grilled meat, especially BBQ Chicken or Pork. I'm revising this for the size of pan needed.
Provided by MsSally
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients.
- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
- Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
- *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
- Note: If making 1/2 of recipe, use 8 x 8 dish.
Nutrition Facts : Calories 358.8, Fat 12.4, SaturatedFat 7, Cholesterol 29, Sodium 1248.1, Carbohydrate 48.6, Fiber 3.4, Sugar 22.8, Protein 18.9
UPTOWN BANANA PUDDING CHEESECAKE SOUTHERN LIVING
Make and share this Uptown Banana Pudding Cheesecake Southern Living recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
- Bake at 350° for 10 minutes. Cool on a wire rack.
- Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
- Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
- MERINGUE:.
- Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Set aside.
- Bake cake, not Meringue, at 350° for 35 to 40 minutes or until center is almost set.
- Drop spoonfuls of Meringue gently and evenly over hot filling.
- Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
SOUTHWESTERN CORN PUDDING
Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 10
Steps:
- Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
- Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
- Also known as a California chili; available at Latin American markets and many supermarkets.
REAL "DOWN HOME" SOUTHERN BANANA PUDDING
Southern families, regardless of background, have some traditions in common. One is biscuits and gravy for breakfast at least once a week. Another is banana pudding, or "nanner pudd'n'" as some call it, for dessert. It's delicious no matter what time of day you decide to indulge. I've had it several times for breakfast. Banana pudding is a favorite of most Southerners; and after you've tasted it, you'll know why. Another favorite that is just as good, in my opinion, is banana-pineapple pudding; but that's another recipe. After you try this recipe, you'll be a Southerner at heart. Speaking of heart, bananas are one of the best things you can do for your heart. Bananas are rich in potassium and phosphorous; electrolytes necessary for a healthy heartbeat. So, good news! Not only is banana pudding delicious, it's good for you, too! Oh, if you can resist, put it in the fridge overnight. Banana pudding is better the day after it's made, which is hard to believe when you've tasted it freshly made. In any case, it should be at least cooled to room temperature before serving; so make it a few hours before you intend to serve it, if you're planning to serve it at a particular meal. This is a recipe that uses homemade filling, so a little work is involved. The filling recipe is a family recipe; but the bananas and vanilla wafers are nature's and the cookie company's, respectively. The meringue is a standard meringue recipe that can be found in any cookbook in the known universe. Remember that cold eggs do not yield as much volume as room temperature eggs, and they take longer to peak; so, if you refrigerate your eggs, set them out for an hour or so before you make this recipe. Now, without further ado, here we go...
Provided by AlSwilling
Categories Dessert
Time 2h15m
Yield 1 pudding, 9 serving(s)
Number Of Ingredients 12
Steps:
- BANANA-WAFER PREPARATION:.
- Preheat oven to 350 degrees F.
- Slice the bananas crosswise into 1/4" thick round slices.
- In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
- On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
- THE FILLING:.
- Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
- Combine evaporated milk and water.
- In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
- Mix in milk slowly, stirring constantly.
- Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
- As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
- Remove from heat.
- Stir in vanilla extract.
- Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
- THE MERINGUE:.
- TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
- TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
- Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
- Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
- Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
- Banana pudding's flavor is best the day after it is made.
- 9 Servings.
Nutrition Facts : Calories 427.5, Fat 12.3, SaturatedFat 4.4, Cholesterol 82.1, Sodium 182.9, Carbohydrate 73.9, Fiber 2.8, Sugar 32.6, Protein 7.7
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- 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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