Isaac Hayes Corn Pudding Food

CORN PUDDING

Steps:

• Preheat oven to 350ºF. Grease a 3-quart baking dish and set aside.Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half. Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.Pour batter into prepared pan and bake until center is just barely set, about 30-35 minutes. Do not over-bake!

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

CORN PUDDING

Steps:

• Preheat your oven to 350 degrees F. Brush the bottom and sides of an 8-by-8-inch casserole dish with 1 tablespoon of the melted butter.
• In a large mixing bowl, whisk together the remaining 1/2 cup melted butter with the polenta, mascarpone, milk, creamed corn, whole corn, and egg. Season with salt and pepper. Pour into the prepared casserole dish and smooth the top. Bake until set, about 1 hour.

ISAAC HAYES' CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Generously butter or spray with oil a 3-quart baking dish.
• In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt. Mix well. Fold in the egg whites and gently spread in the prepared dish.
• Bake pudding until it is slightly firm, about 1 hour. Sprinkle with bacon and serve.