Fresh Corn Pudding With Variations Food

SOUTHERN CORN PUDDING

Steps:

• Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding.
• In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well.
• Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water.
• Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set.
• Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.

FRESH CORN PUDDING WITH VARIATIONS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. In a large bowl beat eggs; whisk in milk and melted butter.
• Add corn, green bell pepper, onion, and seasonings.
• Pour into a greased 1 1/2-quart baking dish.
• Set the baking dish in a large shallow pan of hot water and bake for about 1 hour, or until the corn pudding is set. A knife should come out clean when inserted in center.

YUMMY CORN PUDDING WITH VARIATIONS

Steps:

• Preheat the oven to 375 degrees.
• Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.
• Stir in sour cream and corn, mix well.
• Stir in corn muffin mix until just moistened.
• Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.
• Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.).
• Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

GRANDMA'S CORN PUDDING

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.