CORN PUDDING
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
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.
A SUPER EASY WAY TO MAKE CORN PUDDING
We add just a touch of sugar to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé-rich and custardy, with bubbles of air within. It's best served piping hot, but cold leftovers are good, too.
Provided by Robin Bashinsky
Time 1h10m
Yield Serves 12 (serving size: 3/4 cup)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.
- Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
- Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.
Nutrition Facts : Calories 161, Carbohydrate 17 g, Fat 7 g, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, Sodium 279 mg, Sugar 6 g, UnsaturatedFat 3 g
LIGHT CORN PUDDING
I found this recipe while searching the internet for a lower calorie corn pudding. It was published in the Washington Post. It is the best lightened version that I have found so far. If you follow Weight Watchers, 1/4 recipe is 4 points, 1/6 recipe is 3 points and 1/8 recipe is 2 points. These point values came from the Ww site after I submitted the recipe. The original recipe called for 2 cups of corn. After cutting the kernels off of 3 good sized ears I had 2 1/2 cups. So, that is what I used. Also, the original recipe used sugar. I opted to substitute with Splenda. I was pretty happy with the results and will undoubtedly make it again. Any comments or suggestions would be greatly appreciated!
Provided by Normaone
Categories Corn
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
- Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
- In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.
Nutrition Facts : Calories 133.5, Fat 2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 512.8, Carbohydrate 20.4, Fiber 1.7, Sugar 5.1, Protein 10.4
MAKEOVER CORN PUDDING
Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! -Arlene Spencer, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
FRESH CORN PUDDING
This is yummy comfort food made with fresh corn!
Provided by KNITMAMA
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
- In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
- Bake in preheated oven for 1 hour or until set in center and golden brown on top.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 19.9 g, Cholesterol 56 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 643.1 mg, Sugar 6 g
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
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