Linda Evans Corn Pudding Recipes

DYNASTY CORN PUDDING

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).

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

LINDA EVANS' DYNASTY CORN PUDDING

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

LINDA EVANS' DYNASTY CORN PUDDING RECIPE - (4.2/5)

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.

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

EDNA LEWIS'S CORN PUDDING

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.

AUNT LINDA'S CORN PUDDING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter or spray 9x13 baking dish.
• 3. Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
• 4. Pour into a buttered 9x13 dish.
• 5. Bake in the preheated oven for about 60 minutes. Make sure the middle is not "jiggly" before taking it out of the oven. Sometimes it will look done and be nice and golden brown but the middle is not cooked.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.