Bourbon Corn Pudding Food
BOURBON CORN PUDDING
Provided by ICOOK2
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter a 2-quart baking dish. Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake for 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve hot.
SWEET BOURBON CORN PUDDING
This recipe came by way of B. Smith, and has become a family favorite side dish. Especially around the holidays.
Provided by Chef eljay
Categories Corn
Time 1h
Yield 1 8 inch casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Butter an eight inch square baking dish.
- Whisk together the eggs and milk. Stir in the remaining ingredients.
- Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 328, Fat 9.1, SaturatedFat 4.6, Cholesterol 81.3, Sodium 404.5, Carbohydrate 53.9, Fiber 3.4, Sugar 9.6, Protein 9.2
BOURBON CORN PUDDING
Steps:
- Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve hot. Serves 8-10.
TANGIER ISLAND CORN PUDDING
Make and share this Tangier Island Corn Pudding recipe from Food.com.
Provided by Lausanne
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 3 ingredients.
- Mix the milk and corn together, then add to the first mixture.
- Pour into a 6 x 10 greased baking dish.
- Pour the melted margarine over the top.
- Bake at 325 degrees for one hour or until firm.
- Sometimes I bake this for 80 to 90 minutes.
Nutrition Facts : Calories 276.7, Fat 10.4, SaturatedFat 4, Cholesterol 88.3, Sodium 376.2, Carbohydrate 40.9, Fiber 1.1, Sugar 19.5, Protein 7.8
EASY CORN PUDDING
This is a super easy side dish I've ate since I was little. Don't let the name fool you, it won't be of pudding consistency but rather, more brownie/cake like.
Provided by strawberryquiwi
Categories Corn
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven 375.
- Mix all ingredients together.
- Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
- Pour mixture into pan and smooth out to edges so it will bake evenly.
- Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).
Nutrition Facts : Calories 635.5, Fat 31.9, SaturatedFat 15.9, Cholesterol 61.5, Sodium 935.3, Carbohydrate 84.4, Fiber 7.7, Sugar 22.1, Protein 10.9
SWEET BOURBON CORN PUDDING RECIPE
Provided by á-366
Number Of Ingredients 10
Steps:
- PREHEAT OVEN 350*. BUTTER AN 8" SQUARE BAKING DISH. WHISK TOGETHER THE EGGS AND THE MILK STIR IN THE REMAINING INGREDIENTS. POUR THE MIXTURE INTO THE DISH. BAKE 45-48 MINUTES, OR UNTIL LIGHTLY BROWNED.SERVE WARM
SWEET BOURBON CORN PUDDING
Steps:
- 1. Preheat oven to 350F. Butter an 8 inch square baking dish.
- 2. Whisk together the eggs and the milk. Stir in the remaining ingredients. Pour the mixture into the baking dish.
- 3. Bake 45-48 min or until lightly browned. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat broiler to high with oven rack 6 inches from heat. Cut kernels from corn cobs to equal about 2 cups; reserve cobs. Toss together kernels, canola oil, and 3/4 teaspoon salt on a rimmed baking sheet until kernels are well coated. Spread into a single layer, and broil in preheated oven until beginning to char, 4 to 6 minutes. Set aside.
- Using the back of a knife, scrape milk from corn cobs into a small saucepan. Add corn cobs and 1 cup whole milk. Bring to a simmer over medium-low, and cook, stirring occasionally, 5 minutes. Remove from heat. Let stand at room temperature 30 minutes.
- Pour milk mixture through a fine wire-mesh strainer into a bowl. Scrape cooked cobs with a spoon to release milk; discard cobs and other solids. Add 1 1/2 cups heavy cream and 1/4 teaspoon salt to bowl. Transfer milk mixture to saucepan, and bring to a simmer over medium-low. Meanwhile, whisk together egg yolks, 1/2 cup sugar, and 1/2 teaspoon vanilla in a medium bowl. Gradually add two-thirds of the simmering milk mixture to egg yolk mixture, whisking constantly, until incorporated.
- Stir egg yolk–milk mixture into remaining milk mixture in saucepan. Reduce heat to low, and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 12 minutes. Transfer crème anglaise to a medium bowl, and stir in lime zest. Press plastic wrap directly on surface, and cool completely, about 2 hours. Set aside. (Cooled crème anglaise can be chilled up to 1 day. To reheat, transfer to a small saucepan, and heat over low, stirring constantly, until just warm, 2 to 3 minutes.)
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