Harvest Corn Pudding Recipes

CORN PUDDING

Steps:

• Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
• Beat eggs, in a separate bowl, until light and fluffy.
• Add eggs to corn mixture.
• Add milk.
• Add butter.
• Add salt.
• Add flour
• Add sugar.
• Add pepper.
• Stir all ingredients together until well combined.
• Butter a baking dish.
• Spread the corn mixture into the baking dish.
• Place baking dish in a larger pan with high sides.
• Fill outer pan with boiling water, about half way up the side of the corn dish.
• Place in preheated oven at 250F degrees.
• Bake until firm and lightly browned on top, about 45-60 minutes.

GRANDMA'S CORN PUDDING

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.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
• Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.

HARVEST CREAMY CORN "CHOUP" WITH PARSLEY

Steps:

• Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

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.

HARVEST CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

GRANNY'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish.
• Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well.
• Whisking constantly, sprinkle in the cornstarch and mix very well.
• Pour in the corn and creamed corn. Stir well then pour mixture into baking dish.
• Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.

HARVEST CORN CAKES

Steps:

• Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes., Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn using the diagram found here. Set aside the remaining cake for another use., Place cakes on a cutting board or serving platter. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine.

CORN PUDDING

Steps:

• Preheat oven to 350 degrees.
• Beat eggs, then add remaining ingredients, adding pepper to taste.
• Mix all well. Pour into greased dish.
• Bake 40 to 45 minutes or until top begins to brown.

SWEET CORN PUDDING

Steps:

• Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
• Blend all ingredients in processor until almost smooth.
• Pour batter into prepared dish.
• Bake pudding until brown and center is just set, about 45 minutes.
• Cool 10 minutes; serve.

CORN PUDDING

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
• In a large bowl, mix the butter, sour cream, and egg.
• Stir in the cans of corn and the muffin mix.
• Pour the mixture into the pan and bake for one hour.
• If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
• The mixture will brown only slightly, but it should be set in the middle and slightly puffed.

HELEN MCEACHRANE'S CORN PUDDING

Steps:

• Adjust the oven rack to the middle shelf and preheat the oven to 350 degrees.
• Butter a one-and-a-half-quart ovenproof casserole with about one tablespoon of butter and set aside.
• Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a large mixing bowl. With a small spoon, scrape the pulp from the cobs into the mixing bowl. Add the onions and set aside.
• In a medium-sized bowl, lightly beat the eggs with a whisk. Mix in the sugar, salt and milk. Pour the egg mixture into the corn mixture. Melt the remaining three tablespoons of butter and pour into the mixture. Pour the mixture into the casserole and grate with fresh nutmeg.
• Place the casserole in a roasting pan and set on the oven rack. Add boiling water to the roasting pan until it reaches halfway up the side of the casserole. Bake for 45 minutes or until a sharp paring knife inserted into the center of the pudding comes out clean. Serve immediately.

SWEET CORN AND RICE PUDDING

Steps:

• Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
• Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
• Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
• Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
• To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.

HARVEST CORN PUDDING

Steps:

• preheat oven to 350. grease a medium baking dish.
• in a food processor or blender, puree 2 cups of the corn. transfer the pureed corn and the remaining kernels to a large mixing bowl.
• mix in remaining ingredients. pour the batter into the prepared dish.
• bake the pudding for 50-55 minutes, till lightly browned and just firm.
• serve warm.