Virginias Corn Pudding Recipes

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BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Virginia Willis

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups 2-percent or whole milk
1 cup very fine yellow whole-grain cornmeal
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 tablespoons chopped fresh herbs such as parsley, chives, or basil
Coarse kosher salt and freshly ground black pepper
2 large eggs, separated

Steps:

  • Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
  • Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
  • Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
  • In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
  • Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

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.

CORN PUDDING SQUARES



Corn Pudding Squares image

I coordinate a Wednesday night dinner at my church. Many of the dishes that our cooking crews prepare, like these corn-filled bread squares, are family favorites adapted to feed a large group.-Kim McLaughlin, South Charleston, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 24 servings.

Number Of Ingredients 6

2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-3/4 ounces each) cream-style corn
2 cups sour cream
1 cup butter, melted
2 packages (8-1/2 ounces each) corn bread/muffin mix
3 large eggs

Steps:

  • In a large bowl, combine all ingredients; beat just until combined. Pour into two greased 13x9-in. baking dishes. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on wire racks before cutting. Serve warm.

Nutrition Facts : Calories 182 calories, Fat 13g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

VIRGINIA'S CORN PUDDING



VIRGINIA'S CORN PUDDING image

Number Of Ingredients 7

3 eggs, beat a little
3/4 cup sugar
1 can cream corn
1 Tbsp flour
small can evaporated milk (5 oz)
1 tsp salt
1/2 stick butter, melted

Steps:

  • combine eggs and sugar. milk? corn, flour, milk, and salt. add butter and cook at 350 deg. for 1 hour

VIRGINIA SOUTHERN STYLE CORN PUDDING



Virginia Southern Style Corn Pudding image

This recipe has been passed down from generation to generation. It will be featured in "Our Recipes" Cookbook in the near future. Great for a Thanksgiving side dish. This corn pudding recipe is a family tradition whenever we have large meals.

Provided by Sandra Maye

Categories     Side Casseroles

Time 1h20m

Number Of Ingredients 7

3 - 15oz can(s) cream corn
2 - 15oz. can(s) whole kernel corn rinsed and drained thoroughly (no unsalted or light salt corn)
1 c sugar
1/4 c all purpose flour
8 large large eggs
2 stick salted butter
2 1/2 can(s) evaporated milk

Steps:

  • 1. Mix sugar and flour in a separate bowl Beat eggs in a separate bowl Melt butter in a sauce pan on top of stove
  • 2. In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it's best to use an electric mixture or whisk).
  • 3. Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.

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