Corn Pudding Tangier Island Recipe 385 Food

TANGIER ISLAND CORN PUDDING

Tangier Island Corn Pudding image

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

Ingredients

2 tablespoons cornstarch
2 eggs
1/2-3/4 cup sugar
13 ounces evaporated milk
2 tablespoons margarine, melted
2 cups creamed corn

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

CORN PUDDING CASSEROLE (PAULA DEEN)

CORN PUDDING CASSEROLE (Paula Deen) image

Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?

Provided by Southern Lady

Categories Corn

Time 58m

Yield 9-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7

CORN PUDDING

Corn Pudding image

This easy but rich dish can be either a main course or side. I modified it slightly from one that appeared in a newspaper column years ago.

Provided by Jeri Roth Lande

Categories Corn

Time 1h

Yield 1 casserole, 4-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups creamed corn
3/4 cup cornmeal
2 eggs, beaten
3 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder
1 medium onion, chopped
4 ounces grated cheddar cheese

Steps:

Mix all ingredients.
Pour into greased 2 quart casserole.
Bake at 400 until lightly browned, about 45-55 minute.

Nutrition Facts : Calories 459.6, Fat 22.1, SaturatedFat 12.5, Cholesterol 145.7, Sodium 1180.3, Carbohydrate 55.8, Fiber 4.5, Sugar 7.8, Protein 15.8

HILDA CROCKETT'S CORN PUDDING

Hilda Crockett's Corn Pudding image

I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use.

Provided by Leslie in Texas

Categories Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2-1 cup sugar
3 tablespoons cornstarch
2 eggs
1 (1 lb) can cream-style corn
1 (13 ounce) can evaporated milk
butter

Steps:

Preheat oven to 350 degrees.
Lightly grease a 1 1/2-quart baking dish.
Combine sugar and cornstarch in medium bowl.
Add eggs, corn and milk and mix well.
Turn into baking dish and dot generously with butter.
Bake until center is almost firm, about 1 hour.

Nutrition Facts : Calories 241, Fat 6.6, SaturatedFat 3.4, Cholesterol 88.3, Sodium 304.5, Carbohydrate 40.3, Fiber 0.9, Sugar 19.2, Protein 7.6