Old South Corn Pudding Recipes

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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.

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.

GOOD OLD AMERICAN CORN PUDDING



Good Old American Corn Pudding image

Provided by Food Network

Time 1h15m

Number Of Ingredients 16

1 tablespoon butter
1 medium onion (small dice)
1 teaspoon minced garlic
Kernels from 6 ears of corn
Salt and pepper to taste
1 quart corn stock (recipe follows)
1 quart heavy cream
10 ounces yellow cornmeal
1/2 cup chives
6 corn stalks, stripped of kernels
1 medium onion, large dice
2 carrots
2 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
2 quarts water

Steps:

  • Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
  • Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.

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

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

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

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

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

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 :

OLD SOUTH CORN PUDDING



Old South Corn Pudding image

This recipe is from "Ambrosia". This is a cookbook from Vicksburg, MS. Try this as a fabulous side dish! Excellent!

Provided by SouthernBell2627

Categories     Corn

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans cream-style corn
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter, melted
5 eggs, well beaten
1 cup milk
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Preheat oven to 350 degrees.
  • Combine corn, sugar, salt, butter, eggs, and milk.
  • Dissolve cornstarch in water and stir into corn mixture.
  • Pour into a greased, shallow 2-quart baking dish.
  • Bake for 1 hour or until mixture sets.

Nutrition Facts : Calories 261.7, Fat 12, SaturatedFat 6, Cholesterol 197.2, Sodium 911.2, Carbohydrate 33.4, Fiber 1.7, Sugar 9.1, Protein 9.1

OLD FASHIONED CORN PUDDING



Old Fashioned Corn Pudding image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories     Dessert

Time 2h10m

Yield 1 custard, 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon allspice
1 1/2 tablespoons flour
3 eggs, beaten
1 cup milk
1 (16 ounce) can cream-style corn
2 tablespoons honey

Steps:

  • Blend honey and milk together.
  • Add flour gradually, srirring until smooth.
  • Add eggs, corn, butter , and salt, mix well.
  • Turn into a greased 1 qt baking dish.
  • Sprinkle with allspice.
  • Place baking dish in a pan of water.
  • Bake at 300* for 1 hour and 45 min or until custard is set.

Nutrition Facts : Calories 179.7, Fat 8.2, SaturatedFat 4.2, Cholesterol 121.6, Sodium 492, Carbohydrate 23.1, Fiber 1, Sugar 8.4, Protein 6.1

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