OLD-FASHIONED SWEET CORN PUDDING
This delicious, easy, comforting side dish is perfect for any holiday or Southern meal.
Provided by Andi Gleeson
Categories Side Dish
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Spray an 8" square baking dish with cooking spray.
- Place butter in a microwave-safe bowl, and heat for 30 seconds or just until melted. Set aside.
- Whisk together egg, milk, sour cream, and sugar. Slowly pour in melted butter, whisking constantly.
- Add flour, polenta, baking powder, and salt, and stir until combined. Stir in both cans of corn and cheddar cheese.
- Pour corn mixture into prepared pan, and bake in preheated oven for 35-45 minutes, or until set in the middle.
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 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.
CORN PUDDING IV
Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
Provided by REYNOLD
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
- Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 34.7 g, Cholesterol 132.1 mg, Fat 19.7 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 11.2 g, Sodium 524.5 mg, Sugar 7.1 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
Make and share this Sweet Corn Pudding recipe from Food.com.
Provided by MsKittyKat
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
- Blend all ingredients in processor until almost smooth.
- Pour batter into prepared dish.
- Bake pudding until brown and center is just set, about 45 minutes.
- Cool 10 minutes; serve.
Nutrition Facts : Calories 397.6, Fat 20.9, SaturatedFat 11.8, Cholesterol 150.5, Sodium 492.2, Carbohydrate 49.8, Fiber 3.5, Sugar 10.3, Protein 9.6
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
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