Grannys Corn Pudding Food

GRANDMA SWALLOW'S CORN PUDDING

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.

GRANDMOTHER'S CORN PUDDING

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.

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.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

GRANNY'S PLUM PUDDING

Steps:

• Soak the Candied orange and lemon rinds, sultanas, raisins, currants and apples in the rum and the Guiness overnight.Do not drain.
• In a large bowl, mix the breadcrumbs,suet,.
• flour, ginger, apple pie spice,sugar, slivered almonds and the rinds of the lemon and orange.
• Add the orange and lemon juice, the beaten eggs and the soaked fruit with the soaking liquor. Mix well with a wooden spoon.
• Pour into white earthenware pudding basins and press down into the bowls.
• Cover with greaseproof paper and cover tightly with foil, wrapping cooking string tightly around the rim of the bowls.
• To cook, immerse the bowl into a large saucepan of simmering water for 4 hours. Make sure the water only comes 3/4 up the side of the bowl and cover the saucepan tightly.
• IMPORTANT: Do not let the saucepan boil dry; keep topping with water when needed. And keep the water at a low simmer, you dont want the water to cover the top of the pudding.
• To serve remove bowls from the water, let cool slightly and remove foil and greaseproof paper . run a thin knife around the edge of the pudding and invert onto a serving platter.

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.

GRANDMA'S CORN PUDDING

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.

GREAT AUNT D.J.'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, baking powder, and salt together in a bowl.
• Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
• Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

GRANNY'S FESTIVE PUDDING

Steps:

• Mix together all dry ingredients in a big mixing bowl.
• Beat eggs together in a separate bowl.
• Add rum or other liquid to eggs.
• Beat together.
• Pour this liquid onto the dry ingredients in the large bowl.
• Mix well together with a large spoon.
• Grease the insides of the 3 bowls- 3'2 pound bowls'.
• Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
• Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
• Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
• Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
• If it is to be reheated, the pudding can be steamed for a couple of hours.
• Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).