Kentucky Corn Pudding Recipes

KENTUCKY BANANA PUDDING

Kentucky Banana Pudding image

This is my grandmother's recipe! A version with a cookie crust.

Provided by Melody

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup white sugar
¼ cup cornstarch
1 egg, beaten
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 teaspoons vanilla extract
1 (12 ounce) package vanilla wafers
4 banana, sliced

Steps:

In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together well and stir until thick. Remove from heat; add vanilla and mix well.
In a large bowl or casserole dish, arrange a layer of cookies. Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 79.1 g, Cholesterol 40.6 mg, Fat 13.4 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 5.1 g, Sodium 207.2 mg, Sugar 39.3 g

KATHY'S SOUTHERN CORN PUDDING

Kathy's Southern Corn Pudding image

This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Provided by Jacquita

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

Ingredients

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g

BEAUMONT INN'S CORN PUDDING

Beaumont Inn's Corn Pudding image

Provided by Food Network

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 cups white whole kernel corn, or fresh corn, cut off the cob
8 tablespoons flour
1 teaspoon salt
4 rounded teaspoons sugar
4 tablespoons butter, melted
4 eggs
1 quart milk

Steps:

Preheat the oven to 450 degrees F.
Stir together the corn, flour, salt, sugar, and butter. Beat the eggs well. Mix in the milk, then stir in the corn, and pour the mixture into a greased 8 by 8-inch baking dish. Bake for about 40 to 45 minutes.

BEAUMONT INN CORN PUDDING RECIPE

Beaumont Inn Corn Pudding Recipe image

Corn pudding from Chef Nick and Beaumont Inn is made with corn, sugar, butter, and eggs, along with milk and seasonings.

Provided by Diana Rattray

Categories Side Dish

Time 55m

Yield 10

Number Of Ingredients 7

Ingredients

1/2 cup flour
1 teaspoon salt
4 teaspoons sugar
3 tablespoons butter (melted)
2 cups fresh or frozen thawed whole kernel corn (cooked)
4 large eggs
4 cups milk

Steps:

Gather the ingredients.
Preheat oven to 450 degrees F. In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in melted butter and corn.
Beat eggs and add to milk. Stir into corn mixture.
Place in oven for 10 minutes. Remove and stir with fork, disturbing the top as little as possible.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 to 15 minutes, or until top is light brown and pudding is firm.

Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Cholesterol 91 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 134 mg, Sugar 8 g, Fat 8 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g