Easy Corn Pudding Recipe Recipe Cards

EASY CORN PUDDING

Steps:

• Pre heat oven 375.
• Mix all ingredients together.
• Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
• Pour mixture into pan and smooth out to edges so it will bake evenly.
• Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).

EASY CORN PUDDING

Steps:

• In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.

EASY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

EASY CORN PUDDING CASSEROLE

Steps:

• Heat oven to 375°F.
• Whisk eggs, sour cream and butter in large bowl until blended. Add remaining ingredients; mix well.
• Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 45 to 50 min. or until center is slightly puffed and top is golden brown.

EASY CORN PUDDING RECIPE

Steps:

• Preheat oven to 400°F.
• Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
• In a large bowl, combine the two kinds of corn and eggs.
• In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
• Stir in the milk and melted butter.
• Pour the mixture into the prepared dish.
• Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

BEST CORN PUDDING CASSEROLE WITHOUT JIFFY

Steps:

• Combine dry ingredients (sugar, flour, baking powder and salt) with a fork or whisk in a small bowl, set aside.
• In a large mixing bowl, whisk eggs, whipping cream and melted butter. Gradually add the sugar mixture, whisking until thick and smooth.
• Stir in corn and pour into 9x13 greased casserole dish the casserole dish.
• Bake at 350F degrees for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
• If baking in individual ramekins, place ramekins on baking sheet and bake at 350F degrees for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
• Allow pudding to rest for about 5 minutes before serving.

CORN PUDDING CASSEROLE RECIPE

Steps:

• Preheat oven to 350 and grease a large casserole dish or 9x13 pan.
• Mix all ingredients together and pour into prepared pan.
• Bake, uncovered for 40-55 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.

SWEET CORN PUDDING / CHE BAP

Steps:

• Cut the Pandan leaves into 6-inch sections and tie together in a bundle. Set aside for now.
• Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels.
• Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly slicing the corn until you reach the cob. Use your fingers to toss and separate the kernels.
• Break both cobs in half and transfer into a medium saucepan. Add the Pandan leaves (prepared earlier) and water.
• Cover the pan and bring to a boil over High heat. Once it comes to a boil, stir, reduce the heat to Low and cook for 10 minutes.
• During this time, soak the tapioca pearls in hot water.
• Remove the cobs and Pandan leaves from the saucepan and discard.
• Add the sliced corn, sugar and salt. Bring to a boil over High heat. Once it comes to a boil, reduce the heat to Medium and cook for 3 minutes. Skim off any foam from the top.
• Drain the tapioca pearls and add into the pan. Stir gently and cook for 5 minutes or until the tapioca pearls float to the top.
• Add the yellow food coloring and combine together.
• Transfer into a medium bowl and let cool for 15 minutes. (The pudding continues to thicken as it cools.)
• The Sweet Corn Pudding can be enjoyed warm or cold. Refrigerate for at least 2 hours if serving the pudding cold.
• To serve the Sweet Corn Pudding, transfer a generous amount into a bowl. Top with sweet coconut sauce and roasted sesame seeds.
• Refrigerate any remaining portions and enjoy within 3-4 days.