Ks Southern Corn Pudding Recipe 45

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CORN PUDDING RECIPE



Corn Pudding Recipe image

Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients - no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it's definitely tried and true!

Provided by From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper

Categories     side dish

Time 1h15m

Number Of Ingredients 7

3 large eggs
2 cups corn, fresh or frozen (thawed and patted dry)
2 tablespoons granulated sugar
2 tablespoons all-purpose flour, preferably unbleached
1 teaspoon table salt
2 tablespoons salted butter
2 cups whole milk

Steps:

  • Bring all ingredients to room temperature.
  • Preheat oven to 350 degrees.
  • Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
  • Melt butter in microwave; set aside to cool.
  • In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn't yet at a full boil (this is also referred to as "scalded" milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
  • Pour melted butter evenly over top of pudding; don't stir!
  • Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
  • Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
  • Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
  • Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)

CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

Steps:

  • Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  • Beat eggs, in a separate bowl, until light and fluffy.
  • Add eggs to corn mixture.
  • Add milk.
  • Add butter.
  • Add salt.
  • Add flour
  • Add sugar.
  • Add pepper.
  • Stir all ingredients together until well combined.
  • Butter a baking dish.
  • Spread the corn mixture into the baking dish.
  • Place baking dish in a larger pan with high sides.
  • Fill outer pan with boiling water, about half way up the side of the corn dish.
  • Place in preheated oven at 250F degrees.
  • Bake until firm and lightly browned on top, about 45-60 minutes.

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

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

SOUTHERN CORN PUDDING



SOUTHERN CORN PUDDING image

Time 47m

Number Of Ingredients 8

1 cup The Old Mill Self-Rising Yellow Corn Meal
1/3 cup granulated sugar
1 cup cream-style corn, canned or frozen and thawed
1 cup corn kernels, fresh or canned
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1 cup (8 ounces) sour cream
Black pepper to taste

Steps:

  • Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease a 2- to 3-quart casserole with a little butter or vegetable oil spray and set aside.
  • Place the cornmeal, sugar, cream-style corn, corn kernels, eggs, melted butter, sour cream, and black pepper in a large bowl and stir to combine. Turn the mixture into the prepared pan, and place in the oven.
  • Bake until lightly browned and puffed, 30 to 35 minutes. Serve warm.

K'S SOUTHERN CORN PUDDING RECIPE - (4/5)



K's Southern Corn Pudding Recipe - (4/5) image

Provided by calypan

Number Of Ingredients 9

1 15 oz. can whole kernel corn, drained
1 15 oz. can cream style corn
5 T. butter, melted
1 cup light sour cream
1 6 oz. pkg Jiffy corn muffin mix
2 eggs, beaten
2 T. sugar
Dash of salt
Cheddar Cheese

Steps:

  • Mix corn, butter, sour cream, corn muffin mix, eggs, sugar and salt. Pour into greased baking dish. Bake at 350 for 35-40 min. Remove from oven, sprinkle with desired amount of Cheddar cheese and return to oven. Bake several more minutes until cheese is melted and pudding is set.

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

Steps:

  • In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

SOUTHERN BAKED CORN PUDDING



Southern Baked Corn Pudding image

This is an American recipe that I've adapted slightly. Its so good and goes great with Roast chicken Turkey but my favourite way of serving it is with southern fried chicken, bbq ribs and home made coleslaw Its quite rich and I usually make it with low fat ingredients or a bit less butter without compromising on taste. Do not be tempted to add an egg.

Provided by robd16

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2/3 cup all-purpose flour, sifted (plain flour)
2/3 cup yellow cornmeal (polenta)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons corn oil (can use other oil)
1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
1 (400 g) can cream-style corn (available from larger supermarkets)
4 spring onions, chopped (scallions)
2 tablespoons chopped pickled jalapeno peppers (optional)
1 cup sour cream
1/2 cup butter, melted
1 cup of grated cheese (approx)

Steps:

  • Preheat the oven to 200°C/400F.
  • In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
  • Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
  • Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
  • Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
  • Enjoy warm, especially the outside crust mmmmmm!

Nutrition Facts : Calories 773.4, Fat 46.6, SaturatedFat 27.1, Cholesterol 104.4, Sodium 1393.4, Carbohydrate 81.3, Fiber 5.6, Sugar 13.7, Protein 16.1

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

This recipe is from the www.allrecipes.com website. SUBMITTED BY: Jacquita "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 senseicheryl

Categories     Corn

Time 1h10m

Yield 1 9 x 13 inch pan, 8 serving(s)

Number Of Ingredients 8

3 eggs
1/2 cup margarine, melted
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 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 315.6, Fat 14.8, SaturatedFat 3.1, Cholesterol 81.5, Sodium 660.8, Carbohydrate 44.4, Fiber 2.5, Sugar 17.6, Protein 6.4

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