CORN PUDDING RECIPE
Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients - no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it's definitely tried and true!
Provided by From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Categories side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Bring all ingredients to room temperature.
- Preheat oven to 350 degrees.
- Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
- Melt butter in microwave; set aside to cool.
- In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn't yet at a full boil (this is also referred to as "scalded" milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
- Pour melted butter evenly over top of pudding; don't stir!
- Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
- Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
- Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
- Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)
BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
CORN PUDDING
Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too
Provided by Steve Gordon
Categories Side Dishes
Time 1h20m
Number Of Ingredients 8
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.
KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
SOUTHERN CORN PUDDING
Molly O'Neill is the Food Editor for the Grandparents.com website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Grandparents.com. Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !
Provided by twissis
Categories Low Protein
Time 35m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
- Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
- Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
- NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
Nutrition Facts : Calories 140, Fat 2.4, SaturatedFat 0.8, Cholesterol 47.9, Sodium 387.5, Carbohydrate 28.6, Fiber 1.5, Sugar 8.5, Protein 4.2
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
SOUTHWESTERN CORN PUDDING
Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 10
Steps:
- Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
- Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
- Also known as a California chili; available at Latin American markets and many supermarkets.
SOUTHWESTERN CORN PUDDING
Addapted from Southern Living to be healthier. You can cook this in the oven if you like, 40 to 50 mins at 350. Great side with grilled meat, especially BBQ Chicken or Pork. I'm revising this for the size of pan needed.
Provided by MsSally
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients.
- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
- Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
- *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
- Note: If making 1/2 of recipe, use 8 x 8 dish.
Nutrition Facts : Calories 358.8, Fat 12.4, SaturatedFat 7, Cholesterol 29, Sodium 1248.1, Carbohydrate 48.6, Fiber 3.4, Sugar 22.8, Protein 18.9
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