Memphis Corn Pudding Food

SWEET CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

MEMPHIS CORN PUDDING

Steps:

• Mix all ingredients until blended.
• Pour into 8 X 8 baking dish.
• Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.

CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. In a large bowl combine corn, eggs, grated cheeses. In another bowl mix together flour, sugar, salt, chipotle pepper and add to egg mixture. Stir in milk, heavy cream and melted butter. Pour into a lightly oiled gratin dish. Place dish in a larger pan and add water to halfway up the sides of dish. Place in oven and bake for 1 hour or until a tester inserted in the center comes out clean. Garnish with chives.

CORN PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Beat eggs and add heavy cream. Slowly add the dry ingredients. Add the corn and stir in the melted butter.
• Pour mixture into a greased casserole dish and bake for 45 minutes

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.

ISAAC HAYES' CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Generously butter or spray with oil a 3-quart baking dish.
• In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt. Mix well. Fold in the egg whites and gently spread in the prepared dish.
• Bake pudding until it is slightly firm, about 1 hour. Sprinkle with bacon and serve.

WINTER CORN PUDDING

Steps:

• Combine sugar, flour, salt and pepper.
• Add milk and slightly beaten eggs.
• Stir in corn.
• Dot with butter on top.
• Bake in 375 degree oven, in pan of water for 1 hour.

DECADENT CORN PUDDING

Steps:

• Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
• Add milk, beaten eggs, and vanilla and stir well.
• Arrange slices of butter on top.
• Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
• NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.

CHEF JOHN'S CREAMY CORN PUDDING

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.