White Corn Pudding Recipes

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 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.

CORN PUDDING

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

CREAMY CORN CUSTARD

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

OLD-FASHIONED CORN PUDDING

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.