Parmesan Corn Pudding Recipes

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PARMESAN CORN PUDDING



Parmesan Corn Pudding image

Corn adds a sweet bite to this savory pudding - a classic casserole side dish recipe fit for any gathering.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

2 bags (12 oz each) frozen corn, thawed
1/3 cup sugar
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
6 tablespoons butter, melted
1 1/2 cups milk
4 eggs
2 tablespoons chopped fresh chives
1/2 cup shredded Parmesan cheese (2 oz)
Additional chopped fresh chives, if desired

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • In food processor, place 1 bag of corn, the sugar, flour, cornmeal, salt, melted butter, milk and eggs. Cover; process until smooth, stopping frequently to scrape side.
  • In large bowl, stir together corn mixture, second bag of corn and 2 tablespoons chives. Pour mixture into casserole; sprinkle with cheese.
  • Bake uncovered 40 to 45 minutes or until set. Garnish with chives.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg

CHEF JOHN'S CREAMY CORN PUDDING



Chef John's Creamy Corn Pudding image

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6 large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  • Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  • Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  • Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g

THE SIMPLEST CORN PUDDING



The Simplest Corn Pudding image

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.

Provided by Elaine Louie

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 5

8 ears of corn, husked
1 tablespoon butter
Salt
Cayenne pepper
Half a lime

Steps:

  • Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
  • Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
  • Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

PARMESAN CORN PUDDING



Parmesan Corn Pudding image

Make and share this Parmesan Corn Pudding recipe from Food.com.

Provided by KathyP53

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 (12 ounce) packages frozen white shoepeg corn, thawed and divided
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons plain yellow cornmeal
1/2 teaspoon salt
6 tablespoons butter, melted
1 1/2 cups milk
4 large eggs
2 tablespoons fresh chives, chopped
1/2 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
  • Process until mixture is smooth, stopping to scrape down sides.
  • Transfer corn mixture to a large bowl.
  • Stir in chives and remaining corn.
  • Pour mixture into a lightly greased 2 quart baking dish.
  • Sprinkle with Parmesan cheese.
  • Bake for 40 to 45 minutes or until set.
  • Garnish with chopped chives.

Nutrition Facts : Calories 296.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 127.8, Sodium 378.3, Carbohydrate 33.1, Fiber 2.3, Sugar 8.5, Protein 10.3

PARMESAN CORN CHOWDER



Parmesan Corn Chowder image

"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded Parmesan cheese

Steps:

  • In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 911mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

MAKEOVER PECAN CORN PUDDING



Makeover Pecan Corn Pudding image

Every bit as rich and creamy as the original recipe, this magical makeover has crunchy pecans, loads of cheese and a touch of jalapeno. Destined to become a favorite! -Sharon Beshoar, Montrose, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 cup yellow cornmeal
3/4 teaspoon baking soda
3 large eggs
1-1/4 cups buttermilk
3/4 cup reduced-fat butter, melted
2 cans (one 14-3/4 ounces, one 8-1/4 ounces) cream-style corn
2 cups frozen corn
2 medium onions, chopped
1-1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded and chopped
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk eggs, buttermilk and butter. Add cream-style corn, corn and onions. Stir into dry ingredients just until moistened., Pour half the mixture into a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans., Bake, uncovered, 45-50 minutes or until a thermometer reads 160°. Serve warm.

Nutrition Facts : Calories 269 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 465mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

PARMESAN CORN CHOWDER



Parmesan Corn Chowder image

Make and share this Parmesan Corn Chowder recipe from Food.com.

Provided by shelbyrose

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can chicken broth, plus
enough water, to equal two cups liquid
2 cups diced peeled potatoes
1/2 cup sliced carrot
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 (14 3/4 ounce) can cream-style corn
6 ounces shredded parmesan cheese

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
  • Meanwhile, in a medium saucepan, melt butter.
  • Stir in flour, salt and pepper until smooth.
  • Gradually add milk, stirring constantly.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir into the vegetable/broth mixture.
  • Add corn and Parmesan cheese.
  • Cook 10 minutes longer or until heated through.

Nutrition Facts : Calories 370.6, Fat 19.6, SaturatedFat 11.8, Cholesterol 56.7, Sodium 1371, Carbohydrate 32.6, Fiber 2.7, Sugar 4.1, Protein 18.2

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