Hartwell Farm Corn Pudding Food

CORN PUDDING

Steps:

• 1. Combine all except the butter in mixing bowl and pour into 8x8 or 9x9 greased baking pan
• 2. Cut the butter in many small pieces and randomly dot the top of the whole dish with the butter
• 3. Bake 350 F 30 min or until set

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.

HARTWELL FARM CORN PUDDING

Steps:

• 1. Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
• 2. Pour into 10x6x2 baking dish.
• 3. Arrange alternate pieces of cheese and bacon across top in checkerboard fashion.
• 4. NOTE: I find the easiest way to cut the bacon is with scissors -- You can cut through the whole 3-stack at precise intervals which makes it speedy, neat, and easy. Using a knife seems to distort the bacon.
• 5. Bake 325 F for 1 to 1 1/4 hours

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. Butter a 2-quart souffle dish with the butter and set aside.
• Bring 3 quarts of water and the honey to a boil over high heat in a large pot. Add the corn, and cook for 3 minutes. Remove the pot from the heat. Use tongs to carefully remove the corn from the water and transfer to a medium bowl. Let rest until cool enough to handle, about 5 minutes.
• In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.
• Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.
• Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot.

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.