Maicena Corn Pudding Food

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

SWEET BOURBON CORN PUDDING

Steps:

• Preheat the oven to 350˚ F. Butter an 8-inch square or 6-cup baking dish.
• In a large bowl, whisk the eggs and evaporated milk. Stir in the cream-style corn, corn kernels, melted butter, brown sugar, cornstarch mixture, nutmeg, salt and white pepper.
• Pour the mixture into the prepared baking dish. Bake until slightly browned and the tip of a small knife inserted into the center comes out clean, 45 minutes to 1 hour. Serve immediately.

CORN PUDDING

Steps:

• Combine sugar and cornstarch in a medium bowl.
• Add eggs, corn, and milk; mix well.
• Turn into a lightly greased 1-1/2 quart baking dish.
• Dot generously with pats of butter.
• Bake at 350F until center is almost firm, about 1 hour.

CORNSTARCH PUDDING

Steps:

• Place cornstarch, salt, and sugar in mixing bowl, and mix well.
• Add 1/2 cup milk, and stir until smooth.
• Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
• Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
• Cover, and cook for 15 minutes longer, stirring occasionally.
• Add vanilla and stir.
• Pour into individual molds which have been rinsed in cold water.
• Chill until firm.
• Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
• Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
• Coconut: Add 1/2 cup shredded coconut to scalded milk.

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.