LINDA EVANS' CORN PUDDING RECIPE
Provided by Family Savvy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Generously butter a 2-qt. glass pyrex baking dish.
- In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs. (Reserve the other 2 cups of corn.)
- In a large bowl, combine all the remaining ingredients except parmesan.
- Add the pureed corn mixture. Stir until well-incorporated.
- Pour into the prepared baking dish.
- Sprinkle with the parmesan and bake for 30 minutes.
- For lightly brown top, place under a broiler for a couple of minutes, being careful not to let it burn. Remove from the oven, and let it cool for at least 20 minutes.
- Cut into squares and serve.
Nutrition Facts : Calories 201 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 326 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LINDA EVANS' DYNASTY CORN PUDDING RECIPE - (4.2/5)
Provided by á-8623
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. 2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. 3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Cook's note: If the top isn't browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn't burn. Linda's Tips: •To add more bite, sprinkle in some hot sauce, like Frank's RedHot. •For an even cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Try taking a daily one-hour walk like I do.
LINDA EVANS' DYNASTY CORN PUDDING
Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. In a blender or food processor, puree 1 cup corn kernels with melted butter and
Provided by Linda Evans
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Kitchen Counter Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber
Nutrition Facts :
EDNA LEWIS'S CORN PUDDING
This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.
Provided by The New York Times
Categories dinner, lunch, custards and puddings, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams
DYNASTY CORN PUDDING
This recipe came from Parade magazine and was submitted by Linda Evans. I haven't made it yet, but it won't be long.
Provided by Pebbles
Categories Corn
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
- In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
- In a large bowl, combine all remaining ingredients, except parmesan cheese.
- Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
- (note: you can broil for a couple of minutes at end to get golden spots on top).
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