Holiday Corn Pudding Food

HOLIDAY BAKED CORN PUDDING

Steps:

• Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
• In a large mixing bowl beat together 6 eggs.
• Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
• Add cooled melted butter to corn mixture. Mix well.
• Add vanilla extract to mixture (make sure this is done last).
• Pour corn mixture into a greased 15x11 casserole dish.
• Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
• Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.

CORN PUDDING

Steps:

• In a skillet saute onion in butter, until onion is tender, set aside.
• In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
• Add bread mix and stir until blended.
• Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
• Transfer to 3 qt baking dish.
• Sprinkle remaining cheese on top.
• Bake uncovered at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
• Cool slightly and serve warm!

HOLIDAY CORN PUDDING

Steps:

• Preheat oven to 350.
• Spray a 2QT casserole dish with Pam and put aside.
• Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
• Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
• Finally add your flour and baking powder, mix until it is all combined.
• Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.