Savory Corn Pudding Paula Goren Recipes

SAVORY CORN PUDDING

Steps:

• Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
• Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

SAVORY CORN & BASIL PUDDING

Steps:

• Heat oven to 350 degrees F.
• Generously butter a 4 cup low baking dish (gratin dish).
• Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
• You should have apprx 1 1/2 cups of corn pulp.
• In a bowl whisk the flour, cornmeal& eggs until very smooth.
• Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
• Stir in the basil& corn pulp.
• Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

SAVORY CORN PUDDING (PAULA GOREN)

Steps:

• Cut kernels off ears and reserve one cup. Put remainder in blender with 1 C milk and process at varying speeds, then process for a full 3 minutes at highest speed. Whisk eggs, then add corn mixture and stir to combine. Add flour and whisk, then remaining ½ C milk, the cheese, salt, Tabasco, reserved corn, and all but 1 t of the chives. Pour into baking dish that has been greased with the butter and then sprinkle with remaining chives. (A dish 2" deep is recommended.) Put a paper towel in a pan large enough to hold the baking dish, set the baking dish in the pan and into a preheated 325 oven. Pour boiling water into the pan about half way up the sides of the baking dish. Bake for 45-60 minutes until the top of the pudding is firm and the edges beginning to pull away from the sides of the baking dish. A knife inserted in the center should come out almost clean. Remove baking dish from the water bath and let rest 5 minutes before serving.