CORN PUDDING
Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Mix ingredients until blended.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CORN PUDDING
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 489.2, Fat 38.6, SaturatedFat 22.5, Cholesterol 251.5, Sodium 720.4, Carbohydrate 30.9, Fiber 2.2, Sugar 13.3, Protein 9.9
CORN PUDDING
Steps:
- Preheat the oven to 300 degrees. Place a heavy baking sheet on the lower rack of the oven and butter a 2 quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside. In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta. In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro. Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish.
COCONUT ALLSPICE CORN PUDDING
This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 250 degrees F.
- In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
- Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
- Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.
CORN PUDDING
Steps:
- Preheat oven to 350 degrees F.
- Beat eggs and add heavy cream. Slowly add the dry ingredients. Add the corn and stir in the melted butter.
- Pour mixture into a greased casserole dish and bake for 45 minutes
CORN PUDDING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
EASY CORN PUDDING
A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. "It's also an excellent contribution to take to a potluck dinner," suggests Maurine Roehm of Terre Haute, Indiana.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.
Nutrition Facts :
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
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
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
CHEF JOHN'S CREAMY CORN PUDDING
Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
Provided by Chef John
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
- Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
- Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
- Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g
CORN PUDDING - MW
This is from The Cooking Book by the Junior League of Louisville (1979). It's called Peyton's Corn Mousse from Judy Hoge. What I love about it is that it's a microwave recipe. This is my go-to for a quick and easy side dish.
Provided by Hope Wasylenki
Categories Side Casseroles
Time 20m
Number Of Ingredients 6
Steps:
- 1. Grease a 1 1/2 quart casserole (I use a 7x11 inch glass dish, but I've used round ones in the past).
- 2. Stir cornstarch into milk then blend in rest of ingredients. Pour into prepared dish and put dish into microwave.
- 3. Cook on HIGH 5 minutes, then stir. Cook on HIGH 5 minutes more, then stir. Cook on HIGH 5 minutes more. Let stand 5 minutes before serving.
- 4. Alternatively, you can bake this in a 375°F preheated oven for 45-60 minutes; stirring every 15 minutes.
EASY CORN PUDDING CASSEROLE
Enjoy our Easy Corn Pudding Casserole with the family tonight or as an addition to any festive celebration. This Easy Corn Pudding Casserole is pure comfort food that takes very little effort to make.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 55m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Whisk eggs, sour cream and butter in large bowl until blended. Add remaining ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray.
- Bake 45 to 50 min. or until center is slightly puffed and top is golden brown.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CORN PUDDING
Make and share this Corn Pudding recipe from Food.com.
Provided by AMY MCCHESNEY
Categories Corn
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together until well mixed.
- Pour in greased 8 x 8-inch baking dish.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 325.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 75.9, Sodium 556, Carbohydrate 38, Fiber 3.5, Sugar 4.3, Protein 6.1
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.
SUNDAY DINNER CORN PUDDING
I clipped this from an issue of Mr. Food's magazine. This is so easy, but the end result tastes like you really fussed!
Provided by yooper
Categories Corn
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Lightly grease a 2-quart casserole.
- In a large bowl, mix together all the ingredients.
- Pour the mixture into the greased casserole.
- Bake the pudding for 1 hour and 10 minutes, until firm in the center and golden.
Nutrition Facts : Calories 191.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 71.9, Sodium 527.8, Carbohydrate 39.5, Fiber 2.7, Sugar 11, Protein 6
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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