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).
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 :
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by Allrecipes Member
Categories Corn Pudding
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
CORN PUDDING (LINDA EVAN'S VERSION)
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. KITCHEN COUNTER: Serves: 12 | Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber
CORN MUFFINS RECIPE - (4.3/5)
Provided by ladygourmet
Number Of Ingredients 10
Steps:
- Preheat Oven 350 degrees: Place all of the dry ingredients in a bowl and mix; add the butter and crumble with your fingers into bits. Gently beat the eggs with the sour milk and add to the dry ingredients while slowly stirring. Fill prepared muffin tins ¾ of the way and sprinkle the tops of the muffins with sugar. Bake for 20-25 minutes or until the toothpick test comes out clean. Let cool for a few minutes and gently remove from the tins. Serve with Golden Blossom Honey drizzled over the muffin.
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