My Moms Corn Pudding Food

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MOM'S CORN PUDDING



Mom's Corn Pudding image

I know, another corn pudding recipe, but this one's a bit different in the ingredients and sugar content. This recipe was handed down to me from my mom who grew up in the midwest. It is still a bit sweet, but not overly so, this recipe lends itself to tweaking. I expect to be tuning it up a bit by using fresh (instead of canned) ingredients and seeing where it goes.

Provided by T-Logan

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 (15 ounce) can creamed corn
1/2 cup evaporated milk
salt & pepper
2/3 cup cracker, crushed (saltine or Ritz)
1 tablespoon sugar

Steps:

  • Stir all together and pour into greased baking dish.
  • Bake at 350 until it sets up, approximately 30-45 minutes.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

MOM MOM'S CORN PUDDING



Mom Mom's Corn Pudding image

This is a recipe my grandmother uses to make corn pudding. Prior to tasting this recipe, I'd never eaten corn pudding before. Now it's a must during every family meal gathering.

Provided by timi79

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel sweet corn (drained)
6 large eggs
1 tablespoon vanilla extract
2 cups sweetened condensed milk
3/4 cup sugar
1/4 teaspoon nutmeg
2 1/2 tablespoons flour
2 tablespoons butter (melted)

Steps:

  • Preheat oven to 350 degrees F.
  • Let cream corn sit open for a minute, then skim clear liquid off top.
  • Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
  • Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
  • Add eggs, beat well.
  • Beat in milk and vanilla, blending well.
  • Stir in corn and pour into prepared pan.
  • Drizzle butter evenly over the top.
  • Bake for about 1 hour; the center should"jiggle" when pan is gently shaken.

Nutrition Facts : Calories 662.2, Fat 18.9, SaturatedFat 9.8, Cholesterol 256.4, Sodium 439.9, Carbohydrate 110, Fiber 2.9, Sugar 85.7, Protein 18.3

MY MOTHER'S CORNBREAD DRESSING



My Mother's Cornbread Dressing image

My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!

Provided by ShackaShea

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped celery
2 1/2 cups chopped onions
1 tablespoon butter
2 (8 ounce) packages cornbread mix
2 tablespoons sage

Steps:

  • Prepare corn bread as usual.
  • Crumble in a bowl and set aside.
  • In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
  • Mix the veggies (with the water) with the corn bread.
  • Add sage to taste ( I use a LOT of sage).
  • Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
  • Serve with cranberry sauce.

Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2

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