Simple Corn Pudding Recipes

EASY CORN PUDDING

Steps:

• Preheat oven to 400 Degrees fahrenheit.
• Spray a flat 9x13 baking pan with cooking spray.
• In a large bowl, lightly beat eggs. Add melted butter and sugar.
• In a small bowl, whisk together the milk and cornstarch until smooth.
• Stir the cornstarch/milk mixture into the egg mixture.
• Add the vanilla extract and dash of nutmeg.
• Stir in the drained corn and creamed corn. Blend well.
• Pour mixture into prepared casserole dish.
• Bake for 40-50 minutes or until the top is browned and the center is set.
• Add salt to taste.
• Store any leftovers in an airtight container in the refrigerator.

FRESH CORN PUDDING

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.

EASY CORN PUDDING

Steps:

• In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.

EASY CORN PUDDING

Steps:

• Pre heat oven 375.
• Mix all ingredients together.
• Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
• Pour mixture into pan and smooth out to edges so it will bake evenly.
• Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).

EASY CORN PUDDING

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.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees. Use 2 tablespoons of the butter to grease a 2 1/2-inch deep 10-inch baking dish and set aside.
• Place 2 cups of corn kernels in the bowl of a food processor along with the eggs, cream, milk, flour, salt, pepper, and sugar and process for 10 seconds. Transfer the puree to a bowl; fold in the remaining corn kernels and thyme and pour the pudding into the buttered baking dish.
• Place the baking dish in a roasting pan and add very hot water to reach halfway up the sides of the dish. Dot the top of the pudding with the remaining butter, place in the oven and bake for 1 hour, or until the pudding is firm but still quivering.

BAKED CORN PUDDING

Steps:

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

CORN PUDDING

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.

QUICK CORN PUDDING

Steps:

• Set oven to 350ºF.
• Combine all ingredients in a large mixing bowl.
• Pour into a lightly greased 2-quart baking dish.
• Bake uncovered for 1-1/4 to 1-1/2 hours.