Sweet Indian Corn Pudding Recipes

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HOW TO MAKE CORN PUDDING | INDIAN SWEET RECIPE | KHEER RECIPE



How to Make Corn Pudding | Indian Sweet Recipe | Kheer Recipe image

Quick and Easy Corn Pudding Recipe.

Provided by Rakesh Prajapati

Categories     sweet

Number Of Ingredients 7

100 gm American Corn Kernels.
1-2 tbsp Sugar.
250 ml Milk.
1 tbsp Ghee or Clarified Butter.
1 tbsp Almonds and Cashew Nuts.
½ tsp Cardamom Powder.
1 tbsp Cream.

Steps:

  • First American corn kernels in a mixer jar and grind it to coarse powder then take out in a bowl.
  • Now heat ghee in a non stick pan, when ghee gets hot put coarse corn powder and cook at medium low flame till corn colour changes.
  • It will become little dark yellowish colour, stir continuously.
  • Now add in milk, cream, sugar and cover and cook for 7-8 minutes at medium flame or till it gets thick.
  • When kheer become thick add in almonds, cashews, cardamom and mix well.
  • Now turn the heat off and take the delicious corn pudding in a soil kulhad and garnish with some almonds and serve.

INDIAN PUDDING



Indian Pudding image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18

3 cups whole milk
1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish
1/2 cup cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
6 Braeburn, Rome or Empire apples, peeled and cored
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
Zest of 1/2 lemon and juice of 1 lemon
1 teaspoon ground ginger
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
  • For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
  • Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
  • For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
  • Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nancy Fuller

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

Canola spray, for spraying baking dish
2 eggs, lightly beaten
1 cup shredded sharp Cheddar
1 cup whipped cream cheese
1 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons honey
1 tablespoon chopped fresh marjoram
2 shallots, chopped
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

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.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

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.

Nutrition Facts :

INDIAN CORN PUDDING



Indian Corn Pudding image

Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-)

Provided by Mirj2338

Categories     Corn

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 large eggs, beaten,or 1/2 cup egg substitute
2 tablespoons finely chopped onions
2 tablespoons finely chopped red bell peppers or 2 tablespoons finely chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon white pepper
1 tablespoon margarine
1 1/2 cups skim milk
2 cups fresh corn kernels or 1 (15 ounce) can whole kernel corn, drained

Steps:

  • Preheat oven to 325°F.
  • Prepare a 1-1/2-quart casserole with nonstick pan spray.
  • Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
  • Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
  • Add the egg mixture and corn; stir to mix well.
  • Pour the mixture into the prepared casserole.
  • Bake for 1 hour or until set.

INDIAN CORN PUDDING



Indian Corn Pudding image

Provided by Terry Conlan

Categories     Food Processor     Cheese     Egg     Garlic     Onion     Side     Bake     Vegetarian     Corn     Hot Pepper     Healthy     Sour Cream     Tortillas

Yield Makes 12 (3/4-cup) servings

Number Of Ingredients 14

Nonstick vegetable oil spray
Two 6-inch corn tortillas
1 poblano chile
3 cups corn kernels, thawed if frozen
1 1/2 cups 2-percent milk
1/2 teaspoon canola oil
1 cup diced onion
1 teaspoon salt
2 garlic cloves, minced
2 large eggs plus 2 large egg whites, lightly beaten
3/4 cup grated reduced-fat Cheddar (about 3 ounces)
1/2 cup fat-free sour cream
3 tablespoons masa harina de maiz (see tip, below)
1 teaspoon sugar

Steps:

  • Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
  • Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
  • Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
  • In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
  • In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
  • Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
  • Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

SWEET INDIAN CORN PUDDING



Sweet Indian Corn Pudding image

Make and share this Sweet Indian Corn Pudding recipe from Food.com.

Provided by PENNY

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups water
1/4 teaspoon salt
2 cups very coarse grits
1 cup whole milk
2 tablespoons sugar (more to taste)

Steps:

  • Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
  • Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
  • OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.

Nutrition Facts : Calories 233.6, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.1, Sodium 118.4, Carbohydrate 47.4, Fiber 0.8, Sugar 6.7, Protein 5.9

SNACKS' CRAZY SWEET CORN PUDDING



Snacks' Crazy Sweet Corn Pudding image

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

¼ pound margarine
¼ cup white sugar
3 eggs
1 (8 ounce) container reduced-fat sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
¼ cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

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

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

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.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

A SWEET PUDDING OF INDIAN CORN



A Sweet Pudding of Indian Corn image

Provided by Kathleen Curtin

Categories     Milk/Cream     Breakfast     Side     Vegetarian     Quick & Easy     Cornmeal     Simmer

Number Of Ingredients 5

6 cups water
1/4 teaspoon salt
2 cups very coarse grits (Gonsalves brand is best)
1 cup milk
2 tablespoons sugar (or more to taste)

Steps:

  • Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
  • Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
  • Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.

SWEET CORN PUDDING



Sweet Corn Pudding image

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

3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (see Tip), plus more as needed
1/2 vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
1/3 cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks

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.

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From myquietkitchen.com


SWEET CORN PUDDING - EATS BY THE BEACH
2021-11-09 Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large mixing bowl, lightly beat the eggs. Whisk in the melted butter, sugar, ½ cup half and half, and vanilla. Add the flour, cornmeal, baking powder, and salt to the mixture. Stir into the bowl with the egg mixture.
From eatsbythebeach.com


CORN PUDDING PIONEER WOMAN - CHEFS & RECIPES
Lightly beat the eggs in a large mixing basin. Pour in the sugar, milk, and melted butter. Whisk in the cornstarch until it is completely dissolved. Add corn and creamed corn. Mix thoroughly. Pour the mixture into the prepared casserole dish. Bake your Pioneer Woman corn pudding for one hour at 400 degrees Fahrenheit.
From chefsandrecipes.com


CLASSIC INDIAN PUDDING RECIPE | THE OLD FARMER'S ALMANAC
Preheat oven to 300°F. Butter a 1½-quart casserole dish. Bring 2 cups of milk to a simmer in a double boiler over high heat. Slowly combine cornmeal to the milk. Cook for about 15 minutes, whisking frequently, until the cornmeal is smooth. Slowly add the molasses, then remove from heat. Add brown sugar, butter, eggs, salt, ginger, cinnamon ...
From almanac.com


CORNMEAL PUDDING RECIPE - NATURALLY DELICIOUS AND WHOLESOME …
Beat 6 eggs, or less, with 1 cup of powdered sugar, and add a teaspoonful of ginger and nutmeg; then stir the whole together, and have it thick enough to pour into the dish, buttered. Bake in a quick oven (375°F). Sauce for Same: One cup powdered sugar; 1/2 cup butter, beaten to a …
From homemade-dessert-recipes.com


A SWEET PUDDING OF INDIAN CORN | RECIPES | STLTODAY.COM
A Sweet Pudding of Indian Corn photographed on Wednesday, Oct. 27, 2021. Photo by Colter Peterson, [email protected]
From stltoday.com


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