Isaac Hayes Corn Pudding Recipes

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FAMILY CORN PUDDING



Family Corn Pudding image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups corn (see Cook's Note)
1/4 cup milk or half-and-half
2 eggs, beaten
2 tablespoons melted unsalted butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F and grease a 9 by 9-inch baking dish.
  • In a large bowl beat together all the ingredients. Pour into the prepared baking dish and bake in the oven until the pudding is completely set, about 20 to 30 minutes.

CORN PUDDING



Corn Pudding image

Number Of Ingredients 5

1 (15-ounce) can cream-style corn
1 cup sugar
2/3 cup milk
2 tablespoons butter
1/4 teaspoon salt

Steps:

  • Put into a sauce pan creamed corn, milk, sugar, butter, and salt. Bring to a boil stirring constantly until thick so it will not scorch. Remove from heat and pour into a serving dish or individual dishes.

Nutrition Facts : Nutritional Facts Serves

ISAAC HAYES' CORN PUDDING



Isaac Hayes' Corn Pudding image

I grew up listening to Isaac Hayes. My feet still gets moving when I hear the music from Shaft or You Never know. I was really saddened to hear that he passed on today, 8/10/08 in Memphis. I picked up his cookbook called "Isaac Hayes Cooking with Heart and Soul" maybe 8-9 years ago and loved reading this book. It was part autobiography of his dirt poor childhood, his family, his grandparents, his start, his rise, his family now and his love of cooking. Before this book, I was really not that familiar with soul cooking or southern cooking. It wasn't just the recipes, he talks to you before the recipes and continues on through the book. I fell in love with southern and soul cooking through him. Thank you Isaac Hayes! To celebrate the man, his life, cooking and music, I like to submit this recipe from his book.

Provided by Rinshinomori

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb corn kernel, frozen
1 (15 ounce) cream-style corn
1 1/2 cups milk
4 ounces chopped pimiento, drained
1 medium green bell pepper, chopped
3 tablespoons flour
3 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoon salt
4 egg whites, beaten until stiff
3 slices cooked bacon, crumbled
butter or vegetable oil, for baking dish

Steps:

  • Preheat oven to 350 degrees. Generously butter or spray with oil a 3-quart baking dish.
  • In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt. Mix well. Fold in the egg whites and gently spread in the prepared dish.
  • Bake pudding until it is slightly firm, about 1 hour. Sprinkle with bacon and serve.

Nutrition Facts : Calories 234.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 28.2, Sodium 856.2, Carbohydrate 29.8, Fiber 2.4, Sugar 4.3, Protein 9

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