PARMESAN CORN PUDDING
Corn adds a sweet bite to this savory pudding - a classic casserole side dish recipe fit for any gathering.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In food processor, place 1 bag of corn, the sugar, flour, cornmeal, salt, melted butter, milk and eggs. Cover; process until smooth, stopping frequently to scrape side.
- In large bowl, stir together corn mixture, second bag of corn and 2 tablespoons chives. Pour mixture into casserole; sprinkle with cheese.
- Bake uncovered 40 to 45 minutes or until set. Garnish with chives.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg
BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Special equipment: 8 by 8-inch casserole
- Preheat oven to 325 degrees F.
- In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.
SWEET CORN BREAD PUDDING
Steps:
- Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
PARMESAN CORN PUDDING
Make and share this Parmesan Corn Pudding recipe from Food.com.
Provided by KathyP53
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
- Process until mixture is smooth, stopping to scrape down sides.
- Transfer corn mixture to a large bowl.
- Stir in chives and remaining corn.
- Pour mixture into a lightly greased 2 quart baking dish.
- Sprinkle with Parmesan cheese.
- Bake for 40 to 45 minutes or until set.
- Garnish with chopped chives.
Nutrition Facts : Calories 296.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 127.8, Sodium 378.3, Carbohydrate 33.1, Fiber 2.3, Sugar 8.5, Protein 10.3
PARMESAN CORNBREAD
This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.
Provided by Sharon123
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
- Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
- Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 278.9, Fat 10.1, SaturatedFat 5.6, Cholesterol 53.6, Sodium 788.5, Carbohydrate 35.7, Fiber 2.5, Sugar 3.8, Protein 12.1
CORN PUDDING WITH BASIL
Categories Milk/Cream Food Processor Egg Side Bake Vegetarian Basil Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (side dish) servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
- Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
- Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
MAKE-AHEAD PARMESAN YORKSHIRE PUDDINGS
Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months
Provided by Esther Clark
Categories Side dish
Time 30m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
- Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
- Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
- Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.
Nutrition Facts : Calories 245 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
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PARMESAN CORN PUDDING RECIPE - PILLSBURY.COM
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4.5/5 (4)Category Side DishServings 8Total Time 55 mins
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In food processor, place 1 bag of the corn, the sugar, flour, cornmeal, salt, butter, milk and eggs. Cover; process until smooth, stopping occasionally to scrape down sides.
- Transfer mixture to large bowl; stir in 2 tablespoons chives and second bag of corn. Pour into casserole; sprinkle with cheese.
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