CORN PUDDING SUPREME
Big on corn taste, this traditional, slightly sweet side dish comes from Martha Fehl of Brookville, Indiana. "When I'm hungry for a good corn recipe, I bake this golden pudding," she remarks.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 431mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
BACON-CHEDDAR CORN PUDDING
Introducing the best corn pudding in town. With ranch dressing, cheddar cheese and bacon, it'll be a crowd favorite at your next brunch.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
- Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
- Top casserole with bacon mixture; bake 15 min. or until lightly browned.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CORN PUDDING
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
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
This is such an great and easy recipe! We make it every Thanksgiving - we usually end up doubling it and putting it in a 13x9 pan, because every one loves it so much! It also goes great with ham. It's only slightly sweet, and REALLY corny - plus it reheats great for leftovers.
Provided by mandabears
Categories Corn
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
- In a large bowl, mix the butter, sour cream, and egg.
- Stir in the cans of corn and the muffin mix.
- Pour the mixture into the pan and bake for one hour.
- If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
- The mixture will brown only slightly, but it should be set in the middle and slightly puffed.
Nutrition Facts : Calories 910.8, Fat 54.9, SaturatedFat 29.8, Cholesterol 168.4, Sodium 1315.4, Carbohydrate 92.6, Fiber 8.3, Sugar 24.3, Protein 20.5
CHEESY CORN PUDDING
Provided by Aida Mollenkamp
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
- Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
- Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.
- Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.
CHEESE GRITS AND CORN PUDDING
Make and share this Cheese Grits and Corn Pudding recipe from Food.com.
Provided by Barb G.
Categories Grains
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Bring milk to a simmer in a small saucepan over medium heat.
- Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
- Continue stirring until thick--about 25 minutes.
- Transfer to a large bowl and cool slightly.
- Stir cheese, yolks,and corn into grits.
- Transfer mixture to a large bowl and add the remaining salt and the pepper.
- Beat egg whites in a bowl until stiff peaks form.
- Gently fold egg whites,in thirds,into the corn mixture.
- Fill 8 one-cup ramekins and place on baking sheet.
- Bake until puffed-40 to 45 minutes.
- Serve immediately.
Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.7, Cholesterol 70, Sodium 331.8, Carbohydrate 10.1, Fiber 0.5, Sugar 0.9, Protein 7.1
MISSISSIPPI CORN PUDDING
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Provided by Elle Simone Scott
Categories Side Cornmeal Milk/Cream Sour Cream Cheese Thanksgiving Backyard BBQ Juneteenth Bake Soy Free Vegetarian Corn
Yield 12 servings
Number Of Ingredients 17
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
- In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
- In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
- Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
- Fold in the onion, celery, corn, and cheese.
- Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY
Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt
Provided by Katie Aubin
Categories Sides
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
- Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
- In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
- Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
- Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
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