Southwest Corn Pudding Recipes

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CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}



Corn Pudding {traditional and gluten free recipes} image

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Provided by Mary Younkin

Categories     Side Dish

Time 1h

Number Of Ingredients 11

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn ((2 cans))
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour * (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup brown rice flour
2 tablespoons potato starch

Steps:

  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  • Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
  • Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
  • Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

SOUTHWEST CORN PUDDING



Southwest Corn Pudding image

Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, it works as a side or as a meatless main served with a salad or garlicky sauteed kale.

Provided by Midwest Living

Categories     Food

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 ½ cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
½ cup chopped red sweet pepper
½ teaspoon ground cumin
¼ cup cornmeal
2 tablespoons all-purpose flour
½ teaspoon salt
1 14.5 ounce can cream-style corn
4 eggs, lightly beaten
1 4 ounce can diced green chiles, undrained
1 cup shredded sharp cheddar cheese (4 ounces)
1 tablespoon butter

Steps:

  • Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
  • Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
  • Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
  • Transfer skillet to a 350°F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts : Calories 183 calories, Carbohydrate 18 g, Cholesterol 92 mg, Fat 10 g, Protein 8 g, SaturatedFat 5 g, Sodium 389 mg, Sugar 4 g

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

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

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1 1/2 cups egg substitute
2 cups fat-free half-and-half
1/4 cup butter, melted
6 cups fresh corn kernels (about 12 ears)
1 (4 1/2 ounce) canned diced green chiles
1 cup 2% cheddar cheese (shredded)

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

SOUTHWEST CORNBREAD PUDDING



Southwest Cornbread Pudding image

This dish is a cross between traditional cornbread and sweet corn pudding. It can be served as a side dish for brunch or dinner and as an alternate dressing at Thanksgiving. This dish took first place in a local cooking contest in Santa Barbara and will be featured on an upcoming episode of the Cooking Channel's Perfect 3 show with Kelsy Nixon, Enjoy

Provided by GeoJLevyCooks

Categories     Corn

Time 1h30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

3/4 cup unsweetened butter, melted
1/2 cup buttermilk
1 egg, beaten
3/4 cup masa harina
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
10 ounces creamed corn
10 ounces black beans, drained
2 ears corn, grilled and kernels removed
2 anaheim chilies
2 jalapeno peppers, grilled
1/2 cup roasted red pepper, seeded and coarsely chopped
1/2 cup shredded sharp cheddar cheese
1 jalapeno pepper, seeded and sliced crosswise for topping
1 sweet red pepper, seeded sliced crosswise for topping
1 cup Mexican crema or 1 cup sour cream

Steps:

  • Pre-heat oven to 350 deg.
  • Coat a 9" x 13" baking pan with Pam.
  • Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
  • Mix together the first 3 ingredients in a small bowl.
  • Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
  • Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
  • Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
  • Remove from the oven and cool slightly.
  • Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.

Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 51.4, Sodium 415.8, Carbohydrate 30.2, Fiber 3.6, Sugar 8.8, Protein 6.2

CORN PUDDING



Corn Pudding image

Provided by Tom Gilliland

Categories     Food Processor     Cheese     Dairy     Egg     Pepper     Vegetable     Brunch     Side     Bake     Cinco de Mayo     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 or more servings

Number Of Ingredients 12

2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
*Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

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

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

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

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