SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK
Why save bread pudding for dessert when it's great dressed for dinner? Our skillet cornbread pudding jacks up this comfy classic with ease.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
- Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
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 WITH BASIL
Categories Milk/Cream Food Processor Egg Side Bake Vegetarian Basil Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (side dish) servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
- Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
- Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
SAGAPONACK CORN PUDDING
Steps:
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
CORN PUDDING WITH BASIL AND CHEDDAR
Make and share this Corn Pudding With Basil and Cheddar recipe from Food.com.
Provided by Karrie Ann
Categories Corn
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 375°F.
- Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and sauté for 4 minute let cool slightly.
- Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
- Pour into your baking dish. Sprinkle more cheddar on top.
- Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.
Nutrition Facts : Calories 439.7, Fat 28.2, SaturatedFat 16.4, Cholesterol 197.3, Sodium 1050.7, Carbohydrate 35, Fiber 3.4, Sugar 2.9, Protein 16.1
CHEDDAR CORN PUDDING WITH BACON
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
SAVORY CORN & BASIL PUDDING
This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from "Cooking Pleasures" the official magazine of the "Cooking Club of America"
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Generously butter a 4 cup low baking dish (gratin dish).
- Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
- You should have apprx 1 1/2 cups of corn pulp.
- In a bowl whisk the flour, cornmeal& eggs until very smooth.
- Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
- Stir in the basil& corn pulp.
- Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.
CORN AND CHEDDAR PUDDING
I found this on the Cabot web site.Or vary the flavor with Cabot Habanero Cheddar, Tomato Basil Cheddar or Smoky Bacon Cheddar.We have yet to try it but my friend made it and her family enjoyed it very much.Updated: 02/16/2009 - made this with Cabot's Smoky Bacon Cheddar and it was very filling and it was a full meal (at least for me) with a nice salad & just made muffins! ;)
Provided by Manami
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.).
- Melt butter in skillet over medium-high heat.
- Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes.
- Transfer mixture to casserole to cool slightly.
- In blender, combine corn and 1/4 cup of half-and-half.
- Process into thick puree, scraping down sides of container.
- Add remaining half-and-half, eggs, flour, baking powder, salt and pepper.
- Process until well combined.
- Stir cheese into pepper mixture in baking dish.
- Pour half-and-half mixture over top.
- Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil).
- Serve immediately.
Nutrition Facts : Calories 391.6, Fat 28.7, SaturatedFat 16.3, Cholesterol 283.6, Sodium 518.3, Carbohydrate 15.4, Fiber 1.5, Sugar 3.1, Protein 19.2
CAPE COD CORN PUDDING
A family member passed along this recipe for corn baked with cheddar and ricotta. Don't skip the fresh basil-it adds a hint of sweet flavor reminiscent of mint and anise. -Melinda Messer, Benson, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 148mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
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- Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
- Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.
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