Mac Cheese Corn Coconut Pudding Recipe By Tasty Food

SWEET CORN MAC 'N' CHEESE

Steps:

• Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
• In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
• Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
• Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
• In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY

Steps:

• Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
• Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
• In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
• Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
• Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
• Enjoy!

COCONUT ALLSPICE CORN PUDDING

Steps:

• Preheat the oven to 250 degrees F.
• In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
• Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
• Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

CORN AND COCONUT PUDDING

Steps:

• Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
• Sprinkle with cinnamon before serving.

CHEDDAR CORN PUDDING WITH BACON

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

SPICY CORN PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
• In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
• Pour the mixture into the prepared baking dish and smooth the top.
• Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
• Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
• Gently press the sliced jalapeños, if using, onto the surface of the pudding.
• Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
• Serve warm.
• Enjoy!

MAJA BLANCA (COCONUT PUDDING)

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

BEST EVER MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
• Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
• Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.