CHEF JOHN'S CREAMY CORN PUDDING
Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
Provided by Chef John
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
- Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
- Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
- Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g
JAMES RIVER CORN PUDDING
Steps:
- Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk mixture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
- Pour corn mixture into casserole, and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on shape and depth of casserole. Cool for 10 minutes, then serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 197 milligrams, Sugar 6 grams, TransFat 0 grams
JAMES RIVER CORN PUDDING
This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.
Provided by Kumquat the Cats fr
Categories Corn
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole and set aside. Place a kettle of water over high heat to bring to a boil. Place beaten eggs in a bowl and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in four until smooth. Add milk and whisk constantly until thickened, about 5 minutes. While whisking vigorously, slowly add about 1 cup hot milk misture into eggs. Return saucepan to medium-low heat, and whisk egg mixture back into remaining milk mixture. Stir 1 minute (do not boil), then remove from heat and add corn, salt and pepper.
- Pour corn mixture into casserole and set in a shallow baking pan. Pour boiling water into pan to come halfway up sides of casserole. Bake until set like custard, 25 to 40 minutes depending on the shape and depth of the casserole. Cool for 10 minutes, then serve.
CORN CHIVE PUDDING
My mom makes a corn souffle for Thanksgiving every year, and it is my favorite! This sounds close, only without the "souffle" part. A Paula Deen recipe.
Provided by SkinnyMinnie
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Butter a 1 1/2-quart baking dish.
- In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl.
- Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.
- Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn.
- Pour the mixture into the baking dish and sprinkle with nutmeg.
- Bake in the center of the oven until the center of the pudding is just set, about 45 minute.
Nutrition Facts : Calories 225.6, Fat 11.1, SaturatedFat 5.9, Cholesterol 129.5, Sodium 471.4, Carbohydrate 26.3, Fiber 1.8, Sugar 6.5, Protein 7.7
LOW-FAT CORN PUDDING
This healthy take on a classic comfort-food was printed in "The Washington Post" and adapted from "The New Soul Food Cookbook for People With Diabetes, 2nd Edition," by Fabiola Demps Gaines and Roniece Weaver.
Provided by blucoat
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath. Boil a kettle of water.
- Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.
- In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture. Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan. Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan. Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top. Let it rest in the pan for at least 5 minutes before serving.
Nutrition Facts : Calories 97.2, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.6, Sodium 311.6, Carbohydrate 14.7, Fiber 1, Sugar 5.4, Protein 7.5
JALAPENO CORN PUDDING
This is a wonderful combination of the Old West and the Deep South- a side dish with some kick! Originally from the R.S.V.P. section of a December 1989 issue of Bon Apetit. It's a recipe requested from the Old Pineville Depot Restaurant in Charlotte, North Carolina.
Provided by Leslie in Texas
Categories Corn
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch square baking pan.
- Combine first seven ingredients in a large bowl and mix well.
- Turn half of batter into pan: cover evenly with half of cheese, then peppers, then remaining cheese.
- Top with remaining batter.
- Bake 60 minutes.
- Let cool 15 minutes, cut into squares and serve.
Nutrition Facts : Calories 372.7, Fat 28.7, SaturatedFat 17.5, Cholesterol 121.8, Sodium 496.3, Carbohydrate 22.2, Fiber 2, Sugar 3.9, Protein 9.1
GUADALUPE RIVER PUDDING
When I was little my aunt used to make this when I came to visit. It is so easy to make and delicious. It makes a lot so you can separate it out into tow 8x8 pans and freeze one for later.
Provided by 911spatcher
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
- Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
- Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
- Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
- Refrigerate to set. Cut and serve. Can freeze for several months.
FRESH CORN PUDDINGS JAKE & ANNIE'S
Categories Dairy Vegetable Side Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual corn puddings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
- In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
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