GRANDMOTHER'S CORN PUDDING
My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. -Susan Brown Langenstein, Salisbury, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 6g protein.
GRANDMA'S SOUTHERN CREAMED CORN PUDDING
A creamy Southern-style corn casserole, this dish is straight from Grandma's kitchen and ready to grace any table with it's delicious presence.
Provided by Meaghan @ 4 Sons R Us
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.
- Whisk in the sugar, eggs, and milk- again until evenly incorporated.
- Stir in both kinds of corn, until evenly combined. Season with salt & pepper, to taste.
- Transfer the mixture to an 8x8" baking dish, and use the back of the spoon to smooth out evenly.
- Bake at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted into the center of the casserole comes out clean, and the casserole is lightly browned on top.
- Remove the dish from the oven, and let it rest for 5 minutes. Serve while still warm. Enjoy!
Nutrition Facts : Carbohydrate 26 g, Protein 11 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 268 mg, Sodium 426 mg, Fiber 1 g, Sugar 8 g, Calories 334 kcal, ServingSize 1 serving
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
GRANDMA'S HOLIDAY CORN PUDDING
I never knew my Dad's mother as she died when I was 3 months old-my mom and dad lived with and cared for her- she taught my mom to cook and bake (mom was 18 when I was born).My mom now 92 has saved many of these recipes and now has given them to me..73.. I have no one to pass them to since my son and daughter are not into ...
Provided by Pat Duran
Categories Vegetables
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Combine water and cornstarch in a small dish. Set aside. In a small saucepan combine the butter, granulated sugar, and pepper. Heat until butter melts, then stir in the cornstarch mixture.Cook until mixture has thickened; add drained corn or thawed corn. Stir to combine.
- 2. Grease a 1 1/2 quart casserole or bowl; set aside. In a large bowl, beat eggs until light; stir in remaining ingredients. Pour corn mixture in and combine and then pour all into prepared casserole.
- 3. Bake at 350^ for 1 hour or until a knife inserted in center comes out clean. Serve while hot. This is one of my favorite corn dishes for the holiday table. Yes it's like a soufflé.
GRANDMA'S CORN PUDDING
An amalgamation of traditional cornbread dressing and a custard-like corn pudding. It's tender, rich and melts in your mouth, with just a touch of heat.
Provided by spicyperspective
Categories Corn
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Mix all the dry ingredients together in a bowl.
- Mix the eggs, butter, milk and creamed corn.
- Add the flour mixture to the wet and mix until just combined.
- Grease a large 9 X 13 rimmed baking dish. Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.
- Bake for 1 hour, until the center is just set. Take the foil off the last 10-15 minutes so the top will be golden.
CREAMY CORN PUDDING
Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.
Provided by I Heart Recipes
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Add the eggs into a large mixing bowl, then beat until everything is 1 color.
- Add in the creamed corn, and whole kernel corn. Mix until well combined.
- Now add in the sugar, ground nutmeg, and vanilla.
- Add sour cream, and mix or fold in.
- Pour in the melted butter, then sprinkle in the corn bread mixture.
- Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!
GRANDMA'S CHRISTMAS PUDDING
Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it.
Provided by Outta Here
Categories Dessert
Time P20DT8h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
- The next day, preheat oven to 300°F.
- Butter a 2-qt. pudding mold (or souffle dish).
- Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
- Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
- To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
- Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
Nutrition Facts : Calories 626.7, Fat 23.1, SaturatedFat 10.7, Cholesterol 59.4, Sodium 348.7, Carbohydrate 90.5, Fiber 4.1, Sugar 60.9, Protein 7
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