CORN-ONION PUDDING
Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.
Provided by USA WEEKEND Jean Carper
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
- Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
- Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
- Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g
CORN PUDDING
Provided by Amanda Freitag
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
- Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
- Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.
THREE-PEPPER CORN PUDDING
A trio of peppers livens up this comforting side dish. "I've had this recipe for many years," says Virginia Anthony, Jacksonville, Florida. "I lightened it up from the original by using reduced-fat sour cream and milk, plus some egg substitute. It tastes just as good...but it's much better for us!"
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13x9-in. baking dish coated with cooking spray., In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
REAL CREAMED CORN PUDDING
Provided by Amelia Saltsman
Categories Milk/Cream Side Thanksgiving Vegetarian Low Cal High Fiber Dinner Celery Corn Fall Family Reunion Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10-12 servings
Number Of Ingredients 8
Steps:
- Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
- Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
- Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
- Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
- Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
CORN AND ONION PUDDING
This is a recipe I found in a cookbook ( The Healing Foods by Prevention Magazine Editors) It looks tasty and simple.
Provided by rosemere
Categories Corn
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Use a large bowl.
- Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
- Stir in onions and corn.
- Coat a 1 1/2 quart baking dish with nonticck spray.
- Add the corn mixture.
- Bake at 350 for 1 hour, or until set and light brown on top.
DADDY'S FRIED CORN AND ONIONS
Combining my two favorites, fried onions and fresh corn, my husband came up with this very simple, delicious side dish.
Provided by MOMOF2BOYS
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 25.9 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 270 mg, Sugar 4.3 g
CORN PUDDING
Categories Dairy Egg Vegetable Side Bake Christmas Thanksgiving Casserole/Gratin Corn Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
- Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.
ONION BREAD PUDDING WITH CORN
Provided by Florence Fabricant
Categories casseroles, side dish
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
- Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
- Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
- Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
- Bake about one hour, until lightly browned.
CORN PUDDING
I think everyone has their own 'corn pudding' recipe. This is mine, it's been adapted from a recipe I saw years ago in the Taste of Home magazine. It is a family favorite and a Holiday staple in our house.
Provided by katie in the UP
Categories Corn
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet saute onion in butter, until onion is tender, set aside.
- In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
- Add bread mix and stir until blended.
- Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
- Transfer to 3 qt baking dish.
- Sprinkle remaining cheese on top.
- Bake uncovered at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
- Cool slightly and serve warm!
Nutrition Facts : Calories 283.1, Fat 17.6, SaturatedFat 9.9, Cholesterol 66, Sodium 502.6, Carbohydrate 25.4, Fiber 2.1, Sugar 6.3, Protein 8.1
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