John Lorings Corn Pudding Recipes

CHEF JOHN'S CREAMY CORN PUDDING

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.

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

ROUND 2 RECIPE - CORN PUDDINGS

Steps:

• Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins. Have a baking pan large enough to fit the ramekins ready.
• Divide the Corn Salad evenly among the ramekins. In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste. Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese.
• Arrange the ramekins in the baking pan and put the pan in the oven. Pour in enough hot tap water to come halfway up the ramekins. Bake until set, about 30 to 35 minutes. Remove from the oven and serve hot.

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.

JOAN AND JOHN'S CORN PUDDING

Steps:

• Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
• Chop onion, garlic, and fresh thyme.
• Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
• Preheat oven to 350°F Butter a 2-quart baking dish and set aside.
• In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat. Add the onions and cook stirring for two minutes. Add the garlic and cook, stirring, for an additional minute. Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes. Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes. Set aside and let cool.
• In a large bowl, whisk the eggs, cream, and sugar until frothy. Add the remaining one teaspoon of thyme and black pepper.
• Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
• Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture. Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
• Pour into the prepared two quart casserole dish and put into the heated oven. Bake until the custard is set and a knife inserted into the center of the dish comes out clean - about 60 minutes.
• Remove from oven and let rest at least ten minutes before serving.

KENT COUNTY FRESH CORN PUDDING

Steps:

• Preheat the oven to 325°F Butter a I-quart baking dish.
• Combine all the ingredients in a bowl and mix well. Pour the mixture into the dish.
• Bake for 50 to 60 minutes, or until set. Serve as soon as possible.