Santa Fe Corn Pudding Recipes

SANTA FE STEW

Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

SANTA FE CORN PUDDING

Santa Fe Corn Pudding image

I think I clipped this recipe out of Sunset magazine. The original recipe doesn't call for cilantro or chopped chopped jalapeno, but I think it really adds . I'm posting this recipe here for safe keeping. The recipe calls for fresh corn but frozen works just fine.

Provided by Lucky in Bayview

Categories Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups corn kernels (fresh or frozen)
1 tablespoon chopped cilantro
1 1/2 teaspoons chopped jalapenos
2 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 cup chopped roasted green chilies
1 cup buttery salted crackers like Ritz cracker crumbs
4 tablespoons melted butter, divided
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese

Steps:

Preheat the oven to 350. Grease a 2-qt. baking dish.
Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.

Nutrition Facts : Calories 399.3, Fat 20.8, SaturatedFat 11.8, Cholesterol 113.1, Sodium 463.9, Carbohydrate 48.6, Fiber 5.3, Sugar 0.2, Protein 12.9

SANTA FE CORN

Santa Fe Corn image

I have not tried this recipe. I got this recipe from Ossg Recipes. Serve this with poached fish, grilled chicken or sauteed lean pork.

Provided by internetnut

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups corn
2 cups peeled seeded and chopped tomatoes
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon chopped coriander, fresh
1/2 teaspoon dried oregano
1/8 teaspoon hot sauce

Steps:

In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.7, Carbohydrate 28.2, Fiber 4.1, Sugar 6.2, Protein 4.1

SISI'S CORN PUDDING

Sisi's Corn Pudding image

Provided by Sisi Carroll

Categories Brunch Side Bake Easter Vegetarian Low Cal High Fiber Dinner Corn Spring Summer Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1 cup chopped red onion
1 1/2 cups whole milk
4 large eggs
3 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 15- to 16-ounce cans corn kernels, drained, divided

Steps:

Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

SANTA FE CORNMEAL PIZZA

Santa Fe Cornmeal Pizza image

You'll love the cornmeal crust of this "knife-and-fork" pizza that has been a hit with our family for years. It's a nice change from traditional pizza and so easy to make. -Mirien Church, Aurora, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 15

Ingredients

1 cup cornmeal
1-1/3 cups water, divided
6 tablespoons grated Parmesan cheese, divided
1 medium onion, chopped
1 small green pepper, julienned
1 garlic clove, minced
2 tablespoons olive oil
1 can (8 ounces) tomato sauce
8 fresh mushrooms, sliced
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup sliced ripe olives

Steps:

In a small bowl, combine the cornmeal and 2/3 cup water. In a large saucepan, bring the remaining water to a boil. Gradually whisk in the cornmeal mixture; cook and stir until thickened. Stir in 2 tablespoons Parmesan cheese. When cool enough to handle, pat into a greased 12-in. pizza pan. Bake at 375° for 15 minutes or until lightly browned. Cool slightly., Meanwhile, in a large skillet, saute the onion, green pepper and garlic in oil until tender. Add the tomato sauce, mushrooms, basil, oregano and pepper. Cover and cook for 5 minutes. Add the beans. , Sprinkle 1/2 cup mozzarella and 2 tablespoons Parmesan cheese over crust. Top with the bean mixture and remaining cheeses. Sprinkle with olives. Bake at 375° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 325 calories, Fat 14g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 606mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.

SANTA FE CORN ON THE COB

Santa Fe Corn on the Cob image

"Corn is my all-time favorite food, and this is the best way I've fount to fix it," Laurie Meaike writes from Audubon, Iowa. "The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 medium ears sweet corn in husks
1 tablespoon butter
2 garlic cloves, minced
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin

Steps:

Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 107 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 223mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GREAT AUNT D.J.'S CORN PUDDING

Great Aunt D.J.'s Corn Pudding image

My Great Aunt D.J. makes this every year for Thanksgiving and Christmas. She gave it to me 7 years ago when I got married. I felt so lucky. Try it! It will be a staple at your table!

Provided by niccole

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup white sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups heavy whipping cream
½ cup butter, melted
6 cups frozen corn

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Mix sugar, flour, baking powder, and salt together in a bowl.
Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 36.4 g, Cholesterol 251.5 mg, Fat 38.2 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 22.3 g, Sodium 863.8 mg, Sugar 10.7 g

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2007-05-29 Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside. In a large …
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Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside.
In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and puréed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
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