Light Corn Pudding Food

A SUPER EASY WAY TO MAKE CORN PUDDING

Steps:

• Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.
• Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
• Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

LIGHT CORN PUDDING

Steps:

• Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
• Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
• In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.

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.

LITE CORN PUDDING RECIPE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart rectangular casserole dish with cooking spray.
• Puree 1 cup corn, margarine, and eggs together in a food processor or blender.
• Combine remaining corn with pepper Jack cheese, sour cream, cornmeal, green chiles, jalapeno, and salt in a large bowl.
• Add pureed corn and mix well. Pour mixture into the prepared dish. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until puffy and golden for about 30 minutes.
• Broil for a few minutes until golden spots appear.

CORN PUDDING WITH BACON

Steps:

• Preheat oven to 325 degrees F.
• Grease a 2-quart baking dish with margarine (Discard excess).
• Cook 3 slices of bacon until crispy. (Discard drippings).
• Chop bacon into small pieces.
• Melt butter (I use the microwave for approximately 25 seconds on high).
• Beat eggs, butter and spices together in a 2-quart bowl.
• Then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
• Pour mixture into the baking dish.
• Bake for 90 minutes or until an inserted toothpick comes out clean.
• As it cools, the corn pudding deflates.
• Serve warm. (I love it chilled too!).
• Enjoy!

SPICY CORN PUDDING

Steps:

• Lightly grease a 2 QT baking dish with butter.
• Pre-heat oven to 350°F.
• Take 1/2 cup of the corn kernels from the (drained) can and set aside.
• Put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down.
• Add milk and eggs and puree well.
• Gently stir in the jalapeno, blue cheese, and reserved corn kernels.
• Mix thoroughly and season to taste with salt and pepper.
• Pour mixture into the baking dish and bake for one hour.
• When done, the top should be golden brown and the pudding set through.

HOMEMADE LIGHT PUDDING

Steps:

• In a medium saucepan, combine sugar, cocoa powder and cornstarch.
• Add milk and vanilla.
• Turn on burner to medium-high.
• Stir mixer constantly with a whisk.
• Pudding will come to a boil and thicken.
• Remove from heat and divide into four bowls/cups.
• Let cool, then refridgerate.
• Options: top with mini m&m's. Or fat free whip cream. Or put bowls/cups into freezer to make ice cream (add popsicle sticks to make pudding pops!).

EASY CORN CASSEROLE (COOKING LIGHT)

Steps:

• Prehat oven to 350.
• Combine first 6 ingredients in a medium bowl; stir well.
• Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 45 minutes or until set.

CORN PUDDING

Steps:

• Combine all ingredients and mix well.
• Pour into greased 3 quart casserole. Bake in 400 degree oven 1 hour stirring once.