Corn Pudding Food

CORN PUDDING

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.

CORN PUDDING

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.

CORN PUDDING

Steps:

• Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
• Beat eggs, in a separate bowl, until light and fluffy.
• Add eggs to corn mixture.
• Add milk.
• Add butter.
• Add salt.
• Add flour
• Add sugar.
• Add pepper.
• Stir all ingredients together until well combined.
• Butter a baking dish.
• Spread the corn mixture into the baking dish.
• Place baking dish in a larger pan with high sides.
• Fill outer pan with boiling water, about half way up the side of the corn dish.
• Place in preheated oven at 250F degrees.
• Bake until firm and lightly browned on top, about 45-60 minutes.

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

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.

CORN PUDDING

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.

CORN PUDDING

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.

CORN PUDDING

Steps:

• Mix all ingredients together until well mixed.
• Pour in greased 8 x 8-inch baking dish.
• Bake 1 hour at 350°F.

EASY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.