Sunday Dinner Corn Pudding Food

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

THANKSGIVING CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
• In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

GRANDMA'S CORN PUDDING

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.

SUNDAY DINNER CORN PUDDING

Steps:

• Preheat the oven to 350.
• Lightly grease a 2-quart casserole.
• In a large bowl, mix together all the ingredients.
• Pour the mixture into the greased casserole.
• Bake the pudding for 1 hour and 10 minutes, until firm in the center and golden.

CORN PUDDING

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
• In a large bowl, mix the butter, sour cream, and egg.
• Stir in the cans of corn and the muffin mix.
• Pour the mixture into the pan and bake for one hour.
• If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
• The mixture will brown only slightly, but it should be set in the middle and slightly puffed.

CORN PUDDING

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.