CORN PUDDING WITH MUSHROOMS AND HAM
Provided by Andrea Reusing
Categories Mushroom Side Bake Ham Corn Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in lower third of oven and preheat to 350°F. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons cheese.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
- Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
- Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
- Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tablespoons cheese. Set dish in a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent eggs from curdling).
- Bake until pudding is just set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half of water from roasting pan to prevent any hot water from spilling when pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from pan.
- Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand for at least 15 minutes and up to 30 minutes before serving.
CHEDDAR SKILLET CORNBREAD
Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 1 loaf (12 wedges).
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.
Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
HAM 'N' CHEDDAR CORNBREAD
This layered corn bread "sandwich" baked in the oven is a great accompaniment for steaming soup and a salad.-Christa Habegger, Greenville, South Carolina
Provided by Taste of Home
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mixes, milk and eggs. Pour half of the batter into an 11x7-in. baking dish coated with cooking spray. Layer with ham and cheese; carefully spread remaining batter over the top. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 670mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein.
SWEET CORNBREAD PUDDING WITH A KICK
Make and share this Sweet Cornbread Pudding With a Kick recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Cook onions, peppers,& zucchini in butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Cheddar, salt, and pepper`s in a large mixing bowl.
- Add cubed bread and fold to combine.
- Pour batter into skillet, right on top of the onion mixture.
- Sprinkle parmesan on top.
- Bake 50 minutes, or until set.
- Cool slightly before serving.
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