Williams Sonoma Corn Pudding Recipes
WILLIAMS-SONOMA CORN PUDDING
I like to think of this as "holiday" corn pudding, as it is more than just corn in a custard...it's colorful and very yummy. Like the title suggests, it is from an older WS cookbook. It contains cayenne pepper, so it has a little heat to it...just lessen that amount and use mild paprika, not hot.
Provided by Gina Farina
Categories Corn
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
- Preheat the oven to 350°. Butter the souffle dish and set aside.
- In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
- In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
- Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
- Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 342.8, Fat 23.3, SaturatedFat 13, Cholesterol 211.5, Sodium 236.9, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 10.4
WILLIAMS-SONOMA CORN CHOWDER
This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.
Provided by minnie chef
Categories Chowders
Time 4h30m
Yield 1 batch chowder, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
- Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
- Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
- (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
- Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.
Nutrition Facts : Calories 474, Fat 12, SaturatedFat 6, Cholesterol 34.2, Sodium 164.6, Carbohydrate 85, Fiber 8.5, Sugar 8.9, Protein 17.5
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