Kicked Up Baked Corn Pudding Casserole Recipes

BAKED CORN PUDDING

Steps:

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

"KICKED UP" BAKED CORN PUDDING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch glass baking dish.
• Melt butter in a large skillet over medium heat.
• Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
• Transfer the mixture to a food processor and puree until a coarse texture consistancy.
• Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
• In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
• Transfer the mixture to prepared baking dish.
• Sprinkle with 1 cup Parmesan cheese.
• Bake for 30 minutes uncovered.
• Remove from oven, then sprinkle with grated cheddar cheese.
• Return to oven, bake for another 15-20 minutes.

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange corn tortilla pieces in the bottom of prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
• Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
• Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.

HOLIDAY BAKED CORN PUDDING

Steps:

• Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
• In a large mixing bowl beat together 6 eggs.
• Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
• Add cooled melted butter to corn mixture. Mix well.
• Add vanilla extract to mixture (make sure this is done last).
• Pour corn mixture into a greased 15x11 casserole dish.
• Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
• Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.

GRANDMA'S CORN PUDDING CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13" baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs in one at a time, beating well after adding each one.
• Beat in sour cream.
• Add in muffin mix and milk, mix well.
• Fold in the corn.
• Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.