Holiday Baked Corn Pudding Recipes

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BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus extra for casserole
1/2 large onion, chopped
1 jalapeno, chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
2 eggs, beaten
1 (10-ounce) bag frozen corn
Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan

Steps:

  • Special equipment: 8 by 8-inch casserole
  • Preheat oven to 325 degrees F.
  • In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

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.

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

This is a delicious corn pudding recipe made with butter, cream-style corn, whole kernel corn, eggs, and flour. Serve with ham, roast or for holidays.

Provided by Diana Rattray

Categories     Side Dish

Time 1h10m

Number Of Ingredients 8

4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn (or about 2 cups frozen thawed)
3 eggs ( separated )

Steps:

  • Gather the ingredients.
  • Preheat 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. ​The mixture will be thick.
  • Remove from heat and stir in cream-style and kernel corn.
  • Lightly beat egg yolks , and then add to the corn mixture.
  • In a grease-free bowl, beat egg whites until stiff peaks form.
  • Fold egg whites into the mixture.
  • Transfer to a 2-quart buttered casserole.
  • Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
  • Bake for about 45 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Cholesterol 117 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 741 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

HOLIDAY BAKED CORN PUDDING



Holiday Baked Corn Pudding image

Corn pudding is a simple holiday side dish. This recipe has a smooth and silky texture that makes it seem very fancy. Your guests don't need to know how easy it to prepare. On the sweet side, this corn pudding has a richness that most do not. Definitely an indulgent side dish for the holidays. This double recipe makes a very large serving. It can easily be cut in half if not serving a crowd.

Provided by Hope Vaillancourt @MissHopie87

Categories     Side Casseroles

Number Of Ingredients 8

6 large eggs, beaten
2 stick(s) butter, melted
1 package(s) sour cream, (16 ounce)
2 can(s) whole kernel corn, undrained, (15 ounce)
2 can(s) creamed corn, (15 ounce)
2 box(es) Jiffy corn muffin mix, (8.5 ounce)
1 cup(s) sugar
2 teaspoon(s) vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
  • In a large mixing bowl beat together 6 eggs.
  • Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
  • Add cooled melted butter to corn mixture. Mix well.
  • Add vanilla extract to mixture (make sure this is done last).
  • Pour corn mixture into a greased 15x11 casserole dish.
  • Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
  • Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.

HOLIDAY CORN PUDDING



Holiday Corn Pudding image

This wonderful sidedish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet but feel free to up the sugar if you want to.

Provided by Carb Lover

Categories     Corn

Time 1h10m

Yield 6-9 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans creamed corn (Libbys or DelMonte)
1 (15 ounce) can whole kernel corn, - drained
6 tablespoons butter, - salted (real butter please)
1/4 cup sugar, - (you can use 1/2 cup if you like it a little sweeter)
6 tablespoons flour
4 large eggs
1 tablespoon baking powder

Steps:

  • Preheat oven to 350.
  • Spray a 2QT casserole dish with Pam and put aside.
  • Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
  • Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
  • Finally add your flour and baking powder, mix until it is all combined.
  • Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

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