JIFFY CORN PUDDING
Make and share this Jiffy Corn Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Corn
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Grease 9x13-inch pan and pour in batter.
- Dot with butter; bake at 350F for 45 minutes to 1 hour.
- Cut in squares and serve.
Nutrition Facts : Calories 315.7, Fat 14.5, SaturatedFat 6.7, Cholesterol 70.2, Sodium 463.8, Carbohydrate 43, Fiber 3.9, Sugar 11.3, Protein 7.1
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
SISI'S CORN PUDDING
Provided by Sisi Carroll
Categories Brunch Side Bake Easter Vegetarian Low Cal High Fiber Dinner Corn Spring Summer Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
- Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
- Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
CORN FLAKE SQUARES
This is the best. Family loves it and so will you. I think that 60 large marshmallows equal 6 cups mini marsh.
Provided by oopsmakes3
Categories Bar Cookie
Time 10m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- Melt marshmallows and margarine.
- Add vanilla.
- Add the rest & stir.
- Put into a greased 9x13-inch pan.
- Chill.
SNACKS' CRAZY SWEET CORN PUDDING
I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.
Provided by Snacks
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g
PEANUT CEREAL SQUARES
"When I need to throw together something in a hurry, I turn to these no-bake squares," says Kathy Steffen. "And because the recipe doesn't include chocolate, you can pack them for long drives or vacations without worrying about melted-chocolate messes," she writes from her Fond du Lac, Wisconsin home.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Place cereal in a greased 13-in. x 9-in. pan; set aside. , In a large saucepan, bring corn syrup and sugar to a boil; boil for 1 minute. Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal. Cool completely. Cut into squares.
Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PUDDING SQUARES
Make and share this Pudding Squares recipe from Food.com.
Provided by Boca Pat
Categories Bar Cookie
Time 20m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Butter baking pan 9x9x2.
- In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
- Remove from heat and blend in peanut butter.
- Stir in cereal until evenly coated.
- Spread mixture evenly in pan with the buttered back of a spoon.
- Cool until firm, about 30 minutes.
- Cut into squares.
Nutrition Facts : Calories 623.1, Fat 17.7, SaturatedFat 3.9, Cholesterol 0.4, Sodium 584.5, Carbohydrate 112.6, Fiber 8.2, Sugar 35.6, Protein 12.9
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.
CRUNCHY CHOCOLATE PUDDING SQUARES
This is the best dessert ever! The secret is the rich crunchy crust made with chopped pecans. It's so simple to make, but tastes wonderful.-Kimberly Lund, Park City, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.
Nutrition Facts :
CHEESY CORN SQUARES
My family loves corn, and I love to come up with new ways to fix it. I created this recipe a couple of years ago. It's great with soups, stews and chili.-Peggy Paul, Florence, South Carolina
Provided by Taste of Home
Time 45m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares.
Nutrition Facts :
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