Dianes Corn Pudding Recipes

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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

MEMPHIS CORN PUDDING



Memphis Corn Pudding image

My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.

Provided by CookGordon

Categories     Corn

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (14 1/2 ounce) can whole kernel corn, with juice
1 (14 1/2 ounce) can cream-style corn
1/2 cup butter or 1/2 cup margarine, melted
1 cup sour cream
2 eggs

Steps:

  • Mix all ingredients until blended.
  • Pour into 8 X 8 baking dish.
  • Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.

CORN PUDDING CASSEROLE (PAULA DEEN)



CORN PUDDING CASSEROLE (Paula Deen) image

Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?

Provided by Southern Lady

Categories     Corn

Time 58m

Yield 9-12 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
  • Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
  • Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7

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