Creamy Corn Pudding Recipes

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CHEF JOHN'S CREAMY CORN PUDDING



Chef John's Creamy Corn Pudding image

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6 large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  • Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  • Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  • Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g

CREAMY CORN PUDDING



Creamy Corn Pudding image

Make and share this Creamy Corn Pudding recipe from Food.com.

Provided by carolinajewel

Categories     Corn

Time 1h10m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 (17 ounce) can cream-style corn
3 eggs

Steps:

  • Melt butter in heavy saucepan over low heat.
  • Add flour, sugar, and salt, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
  • Remove from heat, and stir in corn.
  • Beat eggs well.
  • Gradually stir about one-fourth of hot mixture into beaten eggs.
  • Add eggs to remaining hot mixture, stirring constantly.
  • Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 185.8, Fat 9.6, SaturatedFat 5.2, Cholesterol 112.5, Sodium 621, Carbohydrate 21.1, Fiber 1.1, Sugar 4.8, Protein 6

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.

CORN PUDDING



Corn Pudding image

Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 12 servings

Number Of Ingredients 6

1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
3 eggs

Steps:

  • Heat oven to 375°F.
  • Mix ingredients until blended.
  • Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 35 to 40 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

5 eggs
18 ounces or 2 1/2 cups canned sweet corn, drained
14 ounces, or 1 3/4 cups canned creamed corn
1 1/3 cups milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a glass 12 by 10-inch baking dish and set aside
  • In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

SWEET CORN PUDDING



Sweet Corn Pudding image

This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (see Tip), plus more as needed
1/2 vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
1/3 cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks

Steps:

  • Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
  • In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
  • If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
  • Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

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Top Asked Questions

How do you make corn pudding in the oven?
Steps to Make It Heat 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. Remove from heat and stir in cream-style and kernel corn.
What kind of ingredients are in corn pudding?
What is Corn Pudding? Corn Pudding is a custard-like side dish from the United States. It is made with canned corn kernels and creamed corn, eggs, sugar, corn starch, butter, and milk. You season it with seasoning salt, dry mustard powder, and dried minced onions.
Can you make corn pudding casserole without corn muffins?
Made without corn muffin mix, this creamy corn pudding casserole is naturally gluten free. An easy recipe perfect for holiday dinners and weeknight suppers alike! My Family Has Been Loving this Corn Pudding Recipe for Years! What is Corn Pudding? This recipe was originally posted on December 18, 2012. Photos were updated on November 8, 2016.
Can you make corn pudding with jiffy cornbread?
There are lots of easy ways to make corn pudding, and using Jiffy Cornbread is one of the most popular ways. By adding the mix along with creamed corn and canned corn to the mix, you can make a delicious and super easy rendition of this homemade one. I love the Jiffy Corn Pudding recipe as well, however this recipe is just as simple to master.

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