Junior League Hudsons Corn Pudding Recipes

JUNIOR LEAGUE - HUDSON'S CORN PUDDING

Junior League - Hudson's Corn Pudding image

This is a fabulous recipe from chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.

Provided by JLofAustin

Categories Corn

Time 1h15m

Yield 16-20 serving(s)

Number Of Ingredients 13

Ingredients

1 green pepper, chopped
1 red bell pepper, chopped
1 anaheim chile, chopped
1 1/2 cups flour
1/2 sugar
5 tablespoons baking powder
3/4 tablespoon salt
1 1/2 teaspoons cayenne pepper
10 eggs
1 cup whipping cream
3/4 cup butter, melted
16 ounces cream-style corn
2 lbs whole kernel corn

Steps:

Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.

JUNIOR LEAGUE- BAKED ARTICHOKE DIP

Junior League- Baked Artichoke Dip image

Make and share this Junior League- Baked Artichoke Dip recipe from Food.com.

Provided by JLofAustin

Categories Weeknight

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 egg yolks or 1 egg substitute
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon chopped fresh parsley
white pepper
3/4 cup extra-virgin olive oil
1/4 cup chopped onion
1 teaspoon extra-virgin olive oil
1 (14 ounce) drained can artichoke hearts
2/3 cup freshly grated parmesan cheese
2 tablespoons freshly grated asiago cheese
2 tablespoons freshly grated romano cheese
1/4 teaspoon minced garlic
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
2 teaspoons finely minced fresh basil

Steps:

For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.

Nutrition Facts : Calories 357.4, Fat 33, SaturatedFat 6.8, Cholesterol 46.2, Sodium 813.5, Carbohydrate 9.2, Fiber 3.7, Sugar 1.1, Protein 8.6

JUNIOR LEAGUE - PORTOBELLO BREAD PUDDING

Junior League - Portobello Bread Pudding image

Make and share this Junior League - Portobello Bread Pudding recipe from Food.com.

Provided by JLofAustin

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups dry French bread cubes (1/2 inch)
1 tablespoon chopped garlic
1/4 cup olive oil
2 cups chopped spinach
1 lb portobello mushroom, stemmed, thinly sliced
1 cup parmigiano-reggiano cheese, grated
4 eggs
3/4 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

Spread bread into a 2 1/2 quart round baking dish. Saute garlic in 1 tablespoon oil until golden brown. Combine with Spinach and mix. Spoon over the bread.
Sear mushrooms on both sides in 2 to 3 tablespoons of oil. Arrange mushrooms over the spinach. Sprinkle with cheese. Whish eggs, heavy cream, half and half, salt and pepper until blended. Pour over the top. Bake at 350 for 30 minutes.

Nutrition Facts : Calories 927.5, Fat 46, SaturatedFat 18.3, Cholesterol 287, Sodium 1916.3, Carbohydrate 95.6, Fiber 6.6, Sugar 2.8, Protein 33.8

MEMPHIS CORN PUDDING

Memphis Corn Pudding image

My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.

Provided by CookGordon

Categories Corn

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (14 1/2 ounce) can whole kernel corn, with juice
1 (14 1/2 ounce) can cream-style corn
1/2 cup butter or 1/2 cup margarine, melted
1 cup sour cream
2 eggs

Steps:

Mix all ingredients until blended.
Pour into 8 X 8 baking dish.
Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.

JUNIOR LEAGUE - CHEESY YELLOW SQUASH

Junior League - Cheesy Yellow Squash image

Make and share this Junior League - Cheesy Yellow Squash recipe from Food.com.

Provided by JLofAustin

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs yellow squash, slice
1 large onion, chopped
1 teaspoon sugar
1/2 teaspoon salt
butter, softened
4 beaten eggs
3/4 cup shredded cheddar cheese
1/2 cup milk
1/4 cup bread, crumbs
1/8 teaspoon cayenne pepper
parmesan cheese

Steps:

Combine the squash, onion, sugar, and salt with enough water to cover. Bring to a boil, reduce and simmer until tender, drain. Spoon squash mixture into a bowl and mash. Add butter and mix. Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix. Spoon into a buttered 8x8 baking dish. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until brown and bubbly.

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