Southern Baked Corn Pudding Recipes

CORN PUDDING

Steps:

• Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
• Beat eggs, in a separate bowl, until light and fluffy.
• Add eggs to corn mixture.
• Add milk.
• Add butter.
• Add salt.
• Add flour
• Add sugar.
• Add pepper.
• Stir all ingredients together until well combined.
• Butter a baking dish.
• Spread the corn mixture into the baking dish.
• Place baking dish in a larger pan with high sides.
• Fill outer pan with boiling water, about half way up the side of the corn dish.
• Place in preheated oven at 250F degrees.
• Bake until firm and lightly browned on top, about 45-60 minutes.

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.

BAKED CORN PUDDING

Steps:

• Special equipment: 8 by 8-inch casserole
• Preheat oven to 325 degrees F.
• In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

CLASSIC BAKED CORN PUDDING

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Melt butter in a saucepan over medium-low heat.
• Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
• Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. ​The mixture will be thick.
• Remove from heat and stir in cream-style and kernel corn.
• Lightly beat egg yolks , and then add to the corn mixture.
• In a grease-free bowl, beat egg whites until stiff peaks form.
• Fold egg whites into the mixture.
• Transfer to a 2-quart buttered casserole.
• Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
• Bake for about 45 minutes.
• Serve and enjoy!

BAKED CORN PUDDING

Steps:

• Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
• Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
• Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
• In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
• Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

CLASSIC BAKED CORN PUDDING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
• In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
• In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
• Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

SOUTHERN BAKED CORN PUDDING

Steps:

• Preheat the oven to 200°C/400F.
• In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
• Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
• Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
• Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
• Enjoy warm, especially the outside crust mmmmmm!

KATHY'S SOUTHERN CORN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

BAKED CORN PUDDING

Steps:

• 1. Mix all ingredients together in large bowl.
• 2. Bake in 9 x 13 buttered pan at 350° for 45 minutes.