TENNESSEE HONEY CORN PUDDING RECIPE - (4.2/5)
Provided by Kyle-2
Number Of Ingredients 15
Steps:
- In a large bowl, lightly beat eggs; add half & half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400°F oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.
CORN PUDDING
Provided by Emeril Lagasse
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.
- Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes.
- In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
- Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.
- Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot.
SNACKS' CRAZY SWEET CORN PUDDING
I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Provided by Snacks
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g
THE SIMPLEST CORN PUDDING
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.
Provided by Elaine Louie
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
- Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
- Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORN AND RICE PUDDING
Provided by Marian Burros
Categories dinner, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 3 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 25 grams, TransFat 0 grams
HONEY CORNBREAD CASSEROLE WITH CREAMED CORN
I love moist cornbread with tons of creamed corn in it. I double this recipe and it is gone!!! This turns a beautiful golden brown when done.
Provided by Courtney Ellen
Categories Toddler Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Mix everything together and pour into a greased 11X17X2 in casserole.
- 3. Bake for 25-30 minutes until top is golden and the sides are darkish (knife stuck in the center comes out clean).
Nutrition Facts : Calories 331, Fat 10.2, SaturatedFat 4, Cholesterol 46.2, Sodium 712.8, Carbohydrate 57.2, Fiber 4.8, Sugar 17.1, Protein 6.6
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
SPICY CORN PUDDING RECIPE BY TASTY
Here's what you need: Kroger® Unsalted Butter, creamed corn, whole kernel corn, corn muffin mix, sour cream, kosher salt, ground cumin, chili powder, Kroger® Unsalted Butter, jalapeño, chipotle pepper in adobo sauce, honey, small jalapeño
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
- In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
- Pour the mixture into the prepared baking dish and smooth the top.
- Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
- Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
- Gently press the sliced jalapeños, if using, onto the surface of the pudding.
- Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
- Serve warm.
- Enjoy!
HONEY'S CORN PUDDING
A great Southern side dish. This recipe was passed down to me by my husband's grandmother, "Honey", a sweet Southern woman who loved to prepare meals for her family. This is my favorite of her side dishes.
Provided by Cookin Kit
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Butter a casserole dish (I use a rectangular 1. 5 qt... round one works well, too).
- Beat eggs until frothy and set aside.
- Melt butter in saucepan.
- Stir in flour, salt and sugar.
- Cook until bubbly.
- Add milk and cook until thick.
- Stir in corn.
- Stir in eggs that have been beaten.
- Pour into well buttered casserole dish.
- Bake in a hot water bath at 350 degrees for 45 minutes.
- (Sit the dish down into a larger pan or casserole dish that contains an inch of water).
Nutrition Facts : Calories 202.4, Fat 10.4, SaturatedFat 5.6, Cholesterol 102, Sodium 685.2, Carbohydrate 23.4, Fiber 1.8, Sugar 4.5, Protein 6.6
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