SAGAPONACK CORN PUDDING
Steps:
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK
Why save bread pudding for dessert when it's great dressed for dinner? Our skillet cornbread pudding jacks up this comfy classic with ease.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
- Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
CORN PUDDING
Provided by Tom Gilliland
Categories Food Processor Cheese Dairy Egg Pepper Vegetable Brunch Side Bake Cinco de Mayo Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 or more servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
WILD MUSHROOM BREAD PUDDING
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
- In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
- In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
- Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
- Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
- Bake for 45 minutes or until the top is golden brown and the custard is set.
CORN AND MUSHROOM SALAD WITH SESAME VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
- Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
- Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
- Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.
CREAMY CORN PUDDING WITH MUSHROOMS: ESCATOON
Steps:
- In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.
- In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.
- Bring the chicken glace to a boil.
- Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.
YELLOWEDGE GROUPER WITH SAVORY SWEET CORN PUDDING, OYSTER MUSHROOM VINAIGRETTE AND PETITE GREENS
Steps:
- For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
- For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
- For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
- To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!
ROASTED PEPPER, CORN, AND MUSHROOM FLATBREAD TOPPING
Make and share this Roasted Pepper, Corn, and Mushroom Flatbread Topping recipe from Food.com.
Provided by DailyInspiration
Categories Breads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare flatbread dough. Preheat broiler.
- Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
- Heat sage and oil in a medium nonstick skillet over medium-high heat. Add mushrooms and salt; saute 2 minutes. Add roasted peppers and corn; saute 5 minutes. Remove from heat; stir in olives and black pepper.
- Preheat oven to 475 degrees. Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese. Bake at 475 degrees for 15 minutes or until cheese begins to melt.
Nutrition Facts : Calories 88.7, Fat 3.3, SaturatedFat 0.5, Sodium 237.8, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
MUSHROOM & PEPPER MELTS
This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners
Provided by Katy Greenwood
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
- Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
- Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
CORN PUDDING WITH MUSHROOMS AND HAM
Make and share this Corn Pudding With Mushrooms and Ham recipe from Food.com.
Provided by KathyP53
Categories Corn
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange a rack in lower third of oven and preheat oven to 350 degrees. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese.
- Melt 1 tbsp butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
- Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
- Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
- Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tbsp cheese. Set dish into a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent egg from curdling).
- Bake until pudding is JUST set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half the water from roasting pan to prevent any hot water from spilling when the pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from oven.
- Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand at least 15minutes and up to 30 minutes before serving,.
Nutrition Facts : Calories 411, Fat 27.5, SaturatedFat 14.4, Cholesterol 161.9, Sodium 316.6, Carbohydrate 29.9, Fiber 3.3, Sugar 8.3, Protein 15.8
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
More about "pepper mushroom corn pudding food"
CORN PUDDING WITH MUSHROOMS AND HAM RECIPE | BON …
From bonappetit.com
3.9/5 (39)Estimated Reading Time 3 minsServings 6-8
- Arrange a rack in lower third of oven and preheat to 350°. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 Tbsp. cheese.
- Melt 1 Tbsp. butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5–7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
- Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
- Melt remaining 2 Tbsp. butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8–10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2–3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1–2 minutes longer. Season with salt and pepper.
EASY SOUTHERN CORN PUDDING CASSEROLE RECIPE - THE …
From therecipecritic.com
Reviews 1Category Side DishCuisine AmericanTotal Time 45 mins
- Preheat oven to 400 degrees. Grease a 9x9 baking dish or similar size baking dish with non-stick cooking spray.
- Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
- Add flour, cornmeal, cornstarch, and sugar to a large bowl. Whisk to combine. Add heavy cream, eggs, creamed corn, butter, onion, and garlic. Whisk just until combined. Fold in frozen corn.
- Pour into prepare baking dish and pop in the oven. Bake until golden brown on top, about 30 minutes. The center should be set, but slightly jiggly. Let the corn pudding rest for 3-4 minutes before serving.
10 BEST MUSHROOM PEPPERCORN SAUCE RECIPES | YUMMLY
From yummly.com
CORN PUDDING WITH WILD MUSHROOMS | J. LOHR
From jlohr.com
CREAMY MUSHROOM PEPPER SAUCE | RECIPE | ELLE REPUBLIC
From ellerepublic.de
SKILLET CORN MEDLEY WITH PEPPERS AND ONIONS - THE …
From thespruceeats.com
10 BEST SWEET CORN PUDDING RECIPES | YUMMLY
From yummly.com
CORN AND HOMINY PUDDING RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (18)Author Amiel StanekServings 8-12
GUIDE TO MUSHROOM POPCORN AND MUSHROOM POPCORN KERNELS
From bestcornpopper.com
PEPPER MUSHROOM CORN PUDDING RECIPES RECIPE
From food-recipe.info
19 TASTY MEXICAN SIDE DISHES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
FALL CORN PUDDING WITH WHITE CHEDDAR AND THYME - FOOD & WINE
From foodandwine.com
MUSHROOM PASTA WITH CREAMY PEPPERCORN SAUCE - FULL OF PLANTS
From fullofplants.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love