JAMES RIVER CORN PUDDING
Steps:
- Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
- Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 197 milligrams, Sugar 6 grams, TransFat 0 grams
JHESSYKA'S FAVE CORN PUDDING
Provided by Claire Robinson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Blend the corn and milk together in a medium bowl until smooth. Strain through cheesecloth or a fine mesh sieve into a heavy-bottomed pot. Whisk in the cornstarch, sugar and pinch of salt and put the pot over medium heat. Slowly stir until the mixture is very thick, about 10 to 15 minutes. Taste for sweetness and salt and adjust, as necessary. Pour into small individual serving dishes or 1large serving dish and sprinkle with cinnamon. Cool to room temperature and refrigerate to set up for at least 1 hour.
- Serve cold or at room temperature.
JAMES RIVER CORN PUDDING
This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.
Provided by Kumquat the Cats fr
Categories Corn
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in four until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk misture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
- Pour corn mixture into casserole and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on the shape and depth of the casserole. Cool for 10 minutes, then serve.
CHEF JOHN'S CREAMY CORN PUDDING
Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
Provided by Chef John
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
- Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
- Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
- Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g
JAMES BEARD'S YORKSHIRE PUDDING
Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.
Provided by Lennie
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
- Gradually beat in the scant cup of flour and the milk.
- Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
- Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
- Immediately pour in batter and bake for 10 minutes.
- Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
- Cut into squares to serve.
- James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".
CORN PUDDING IV
Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
Provided by REYNOLD
Categories Corn Pudding
Yield 12
Number Of Ingredients 11
Steps:
- Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
- Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 34.7 g, Cholesterol 132.1 mg, Fat 19.7 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 11.2 g, Sodium 524.5 mg, Sugar 7.1 g
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
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