Tennessee Honey Corn Pudding Recipe 425

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TENNESSEE HONEY CORN PUDDING RECIPE - (4.2/5)



Tennessee Honey Corn Pudding Recipe - (4.2/5) image

Provided by Kyle-2

Number Of Ingredients 15

5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Jack Daniel's Tennessee Honey
1 tablespoon orange juice
1/2 cup half & half
4 tablespoons cornstarch
2 (15 1/4-ounce) cans whole kernel white corn
2 (14 3/4-ounce) cans cream-style white corn
1 small green jalapeño pepper, chopped fine, remove seeds if you want less heat
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Steps:

  • In a large bowl, lightly beat eggs; add half & half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400°F oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus extra for casserole
1/2 large onion, chopped
1 jalapeno, chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
2 eggs, beaten
1 (10-ounce) bag frozen corn
Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan

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.

HONEY CORN



Honey Corn image

Provided by Kelsey Nixon

Time 25m

Yield 12 servings

Number Of Ingredients 7

Three 16-ounce bags microwave buttered popcorn, or 1 cup loose popcorn kernels, popped (about 20 cups)
1 1/2 cups salted roasted peanuts
4 cups sugar
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup honey with the honeycomb, chopped
1 teaspoon baking soda

Steps:

  • Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days.

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

CORN PUDDING IV



Corn Pudding IV image

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

2 (15 ounce) cans creamed corn
2 (15.25 ounce) cans whole kernel corn
5 eggs, beaten
1 pint half-and-half cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 tablespoons white sugar
¼ cup butter, melted
salt to taste
ground black pepper to taste

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

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.

MEMPHIS CORN PUDDING



Memphis Corn Pudding image

My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.

Provided by CookGordon

Categories     Corn

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (14 1/2 ounce) can whole kernel corn, with juice
1 (14 1/2 ounce) can cream-style corn
1/2 cup butter or 1/2 cup margarine, melted
1 cup sour cream
2 eggs

Steps:

  • Mix all ingredients until blended.
  • Pour into 8 X 8 baking dish.
  • Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.

JOHN LORING'S CORN PUDDING



John Loring's Corn Pudding image

Provided by Enid Nemy

Categories     dinner, side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1-pound loaf Pepperidge Farm ''Original'' white bread
1 quart milk or half-and-half
8 tablespoons butter or margarine, melted
12 extra-large or jumbo eggs
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
12 ounces sharp Cheddar cheese, shredded
1 pound frozen corn kernels, thawed

Steps:

  • Preheat the oven to 375 degrees. Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside. Cut the crusts from the bread, and discard the end slices. Cut each slice into four squares.
  • Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
  • In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg. Beat by hand until thoroughly mixed. Add the cheese and corn, and mix well.
  • Pour the corn mixture over the bread. Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 38 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 19 grams, Sodium 606 milligrams, Sugar 7 grams, TransFat 1 gram

CORNBREAD PUDDING



Cornbread Pudding image

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

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