SWEET CORN PUDDING
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
- Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
- Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.
BOURBON BREAD PUDDING
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Provided by BugNBear
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
- Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
- Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
- Pour sauce over bread pudding when done.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g
SWEET BOURBON CORN PUDDING
This recipe came by way of B. Smith, and has become a family favorite side dish. Especially around the holidays.
Provided by Chef eljay
Categories Corn
Time 1h
Yield 1 8 inch casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Butter an eight inch square baking dish.
- Whisk together the eggs and milk. Stir in the remaining ingredients.
- Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 328, Fat 9.1, SaturatedFat 4.6, Cholesterol 81.3, Sodium 404.5, Carbohydrate 53.9, Fiber 3.4, Sugar 9.6, Protein 9.2
SWEET BOURBON CORN PUDDING
Categories Corn
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. 1.Spray an 8″ square baking dish with cooking spray. 2.In a small bowl, mix the cornstarch and bourbon. 3.In a large bowl, whisk the eggs and milk until combined. Whisk in the cornstarch and bourbon mixture. Add the rest of the ingredients and stir with a spoon. Pour into prepared baking dish. Bake 45-48 minutes or until lightly browned and no longer jiggly in the center. Serve warm. Note: I usually have to bake it longer, especially if making a double-batch.
SWEET BOURBON CORN PUDDING
Steps:
- 1. Preheat oven to 350 F. Butter an 8-inch square baking dish. 2. Whisk together the eggs and the milk. Stir in the remaining ingredients. 3. Pour the mixture into the baking dish. Bake 45 to 48 minutes, or until lightly browned. Serve warm.
Nutrition Facts : Calories 799 calories, Fat 39.4726107500003 g, Carbohydrate 78.4869638712338 g, Cholesterol 240.758475 mg, Fiber 2.39049996494932 g, Protein 36.4880074999963 g, SaturatedFat 22.9292243875001 g, ServingSize 1 1 Serving (621g), Sodium 857.098962498815 mg, Sugar 76.0964639062845 g, TransFat 2.40856737500001 g
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.
SWEET CORN PUDDING
After eating at Chevy's, I knew I had to have the recipe for that little scoop of sweet corn relish stuff that would accompany your meal (tomalito?). I have been searching far and wide (online) and the only recipe that even comes close to sounding like it would work uses corn flour. I cannot get that where I shop, but I always have Jiffy corn muffin mix in my pantry! So...this is my version using good ole Jiffy.
Provided by LetEachSoulLiveInEt
Categories Grains
Time 55m
Yield 12 , 12 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen corn kernels into a food processor and add the water.
- Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
- Add the softened butter and sugar. Pulsate a few more times until combined.
- Transfer this corn mixture into a large bowl.
- Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
- Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
- Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).
Nutrition Facts : Calories 217.5, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.8, Sodium 233.5, Carbohydrate 30.2, Fiber 2.2, Sugar 12.4, Protein 2.6
SNACKS' CRAZY SWEET CORN PUDDING
I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Provided by Snacks
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g
SWEET BOURBON CORN PUDDING
Steps:
- 1. Preheat oven to 350F. Butter an 8 inch square baking dish.
- 2. Whisk together the eggs and the milk. Stir in the remaining ingredients. Pour the mixture into the baking dish.
- 3. Bake 45-48 min or until lightly browned. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SWEET BOURBON CORN PUDDING RECIPE
Provided by á-366
Number Of Ingredients 10
Steps:
- PREHEAT OVEN 350*. BUTTER AN 8" SQUARE BAKING DISH. WHISK TOGETHER THE EGGS AND THE MILK STIR IN THE REMAINING INGREDIENTS. POUR THE MIXTURE INTO THE DISH. BAKE 45-48 MINUTES, OR UNTIL LIGHTLY BROWNED.SERVE WARM
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Reviews 1Category DessertsServings 8-9Total Time 2 hrs 45 mins
- Preheat broiler to high with oven rack 6 inches from heat. Cut kernels from corn cobs to equal about 2 cups; reserve cobs. Toss together kernels, canola oil, and 3/4 teaspoon salt on a rimmed baking sheet until kernels are well coated. Spread into a single layer, and broil in preheated oven until beginning to char, 4 to 6 minutes. Set aside.
- Using the back of a knife, scrape milk from corn cobs into a small saucepan. Add corn cobs and 1 cup whole milk. Bring to a simmer over medium-low, and cook, stirring occasionally, 5 minutes. Remove from heat. Let stand at room temperature 30 minutes.
- Pour milk mixture through a fine wire-mesh strainer into a bowl. Scrape cooked cobs with a spoon to release milk; discard cobs and other solids. Add 1 1/2 cups heavy cream and 1/4 teaspoon salt to bowl. Transfer milk mixture to saucepan, and bring to a simmer over medium-low. Meanwhile, whisk together egg yolks, 1/2 cup sugar, and 1/2 teaspoon vanilla in a medium bowl. Gradually add two-thirds of the simmering milk mixture to egg yolk mixture, whisking constantly, until incorporated.
- Stir egg yolk–milk mixture into remaining milk mixture in saucepan. Reduce heat to low, and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 12 minutes. Transfer crème anglaise to a medium bowl, and stir in lime zest. Press plastic wrap directly on surface, and cool completely, about 2 hours. Set aside. (Cooled crème anglaise can be chilled up to 1 day. To reheat, transfer to a small saucepan, and heat over low, stirring constantly, until just warm, 2 to 3 minutes.)
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