White Bread Corn Pudding Recipes

CORNBREAD PUDDING

Steps:

• Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
• Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
• Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.

CORNBREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

CORNBREAD PUDDING

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.

WHITE CORN PUDDING

Steps:

• Preheat an oven to 375 degrees.
• Using a sharp knife remove the corn from the ear and place the cut corn into a bowl.
• Add the red pepper and onion to the corn.
• Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well.
• Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter.
• Pour the milkcorn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate.
• Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven.
• Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.

WHITE CORN PUDDING

Steps:

• Preheat an oven to 375 degrees. Using a sharp knife remove the corn from the ear and place the cut corn into a bowl. Add the red pepper and onion to the corn. Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well. Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter. Pour the milk-corn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate. Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven. Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.;

WHITE BREAD CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bread cubes in the prepared baking dish.
• Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
• Bake in the preheated oven until pudding is set in the middle, about 1 hour.

SUPER MOIST CORNBREAD

Steps:

• Mix all the above ingredients in a large bowl and pour into a 9 x 13 lightly greased pan and cook at 450 degrees for 25-30 minutes.

WHITE CORNBREAD

Steps:

• Blend corn, egg and milk in a medium bowl.
• Combine baking mix, cornmeal and sugar; add to corn mixture.
• Stir until just blended; Spoon evenly into 12 greased muffin cups; or use paper muffin cups inserts.
• Bake at 400 degrees for 18 to 20 minutes or until golden brown.