Makeover Corn Pudding Food

MAKE-OVER CORN CASSEROLE

Steps:

• Preheat oven to 350°.
• Spray an 9 x 13 baking dish with cooking spray.
• In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don't worry, you are doing fine.
• Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
• Let it cool a few minutes before cutting.

MAKEOVER PECAN CORN PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk eggs, buttermilk and butter. Add cream-style corn, corn and onions. Stir into dry ingredients just until moistened., Pour half the mixture into a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans., Bake, uncovered, 45-50 minutes or until a thermometer reads 160°. Serve warm.

MAKEOVER CORN PUDDING

Steps:

• In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.

MAKEOVER CREAMED CORN

Steps:

• In a Dutch oven, combine the first 6 ingredients. Cook and stir over medium heat until heated through, 8-10 minutes., Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese until melted. Top with parsley.

MARIO BOSQUEZ'S CORN PUDDING

Steps:

• Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
• Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
• Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.
• Addtional notes from Mario: In my experience, making this pudding with butter instead of margarine makes for a more delicious version.

SAVORY CORN PUDDING

Steps:

• Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
• Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

MAKEOVER BEST CORNBREAD DRESSING

Steps:

• In a large bowl, combine the first 5 ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray. , Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Place cubed bread on baking sheets; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups)., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.,

MAKEOVER CORN 'N' GREEN BEAN BAKE

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

MINI CORNBREAD PUDDINGS

Steps:

• Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
• Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
• Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

CORN PUDDING WITH CHIVES

Steps:

• Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
• Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

CORN PUDDING

Steps:

• Heat oven to 350 degrees. Butter a 1 1/2-quart casserole dish. In a large bowl whisk together eggs. Add milk, pouring in a steady stream while whisking. Add melted butter, cayenne, nutmeg, parsley, thyme, salt, sugar, and corn. Mix to combine.
• Pour mixture into prepared dish. Place casserole dish in a deep roasting pan, and fill with boiling water until it reaches halfway up the sides. Place in oven, and bake, until set, 35 to 40 minutes. Serve immediately, or let set for up to 30 minutes at room temperature.