Julias Sour Cream Corn Pudding Recipes

EASY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

SOURDOUGH AND CORN PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

CREAMY CORN PUDDING

Steps:

• Melt butter in heavy saucepan over low heat.
• Add flour, sugar, and salt, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat, and stir in corn.
• Beat eggs well.
• Gradually stir about one-fourth of hot mixture into beaten eggs.
• Add eggs to remaining hot mixture, stirring constantly.
• Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.

CORNBREAD PUDDING WITH CREAM CHEESE

Steps:

• Blend the softened cream cheese, eggs and sugar.
• Add remaining ingredients and mix well.
• Pour into lightly greased crock pot.
• Cook on high 3-4 hours until set and lightly browned on top.

EASY CORN PUDDING CASSEROLE

Steps:

• Heat oven to 375°F.
• Whisk eggs, sour cream and butter in large bowl until blended. Add remaining ingredients; mix well.
• Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 45 to 50 min. or until center is slightly puffed and top is golden brown.

CORN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
• Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
• Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

JULIA'S SOUR CREAM CORN PUDDING

Steps:

• Mis both corns, sour cream, eggs, butter, muffin mix, mix well, put in 9x12 pan Bake for 45 min at 350 Sprinkle top with Seasoned Bread Crumbs and also parsley flakes and seasoned salt.