SWEET CORN PUDDING
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
- Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
- Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.
CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
SWEET CORN CASSEROLE
This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays.
Provided by EARTHLYCHARM
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
- Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 83.4 g, Cholesterol 47.6 mg, Fat 19.9 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 847.7 mg, Sugar 40.4 g
SWEET CORN PUDDING RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 2-qt. glass baking dish. Set aside. Process all ingredients EXCEPT for the butter a few seconds in a blender until semi-smooth, leaving desired amount of whole kernels. In a medium non-stick skillet, melt 2 tablespoons of the butter over medium heat. Pour the processed corn mixture over the melted butter, stirring to combine. Heat just until heated through, stirring frequently to avoid sticking. Pour into the prepared baking dish. Dot top with a few very thin slices of butter. Bake until top is golden and center is set, 40-45 minutes. ((NOTE: To thaw corn, place in a colander and run cold tap water over then drain completely. You can also skip heating the mixture in the skillet, but it cuts baking time considerably. Just add the melted butter to the processed mixture and pour into the baking dish and bake.))
SWEET CORN PUDDING
This southern corn pudding is a family-favorite side dish that is perfect for the holidays, Sunday dinners or any potluck you may attend.
Provided by Ryan Beck
Categories Side Dish
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Heat a sauté pan over medium heat and add chopped bacon. Cook until crisp and remove from pan, reserving half the fat. Add the butter and onions and sauté until onions are translucent.
- Add corn, garlic, salt and cayenne pepper and sauté for 3-4 minutes to cook the corn. Remove and set aside.
- In a large bowl, whisk the eggs and then add the cream and milk and whisk until combined. Add the pepper, nutmeg, Parmesan and cornmeal and whisk until combined. Stir in the bacon, onion, corn mixture and pour into a greased 2 quart casserole dish. Bake for 1 hour or until no longer jiggly. Serve immediately.
Nutrition Facts : ServingSize 1 g, Carbohydrate 15 g, Protein 12 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 176 mg, Sodium 493 mg, Fiber 1 g, Sugar 3 g, Calories 428 kcal, UnsaturatedFat 9 g
SWEET CORN PUDDING
This is another simple Thai dessert that turns savory ingredients into a sweet treat. It is best to use corn when it is in season because it is at its sweetest.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring 2 cups water to a boil in a small saucepan; cook the corn kernels in the boiling water until tender. Stir the sugar into the mixture.
- Whisk the tapioca flour with 1/3 cup water in a bowl until you have a thick slurry; stir the slurry into the corn mixture and cook until the mixture thickens. Remove from heat. Divide into 4 separate bowls.
- Combine the coconut cream and salt in a separate small saucepan and heat over medium-low heat to a simmer, being careful to not bring to a boil, until thoroughly heated; drizzle over the pudding to serve.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 69.7 g, Fat 21.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 18.5 g, Sodium 886.2 mg, Sugar 51.4 g
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
SWEET BAKED CORN PUDDING
As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee
Provided by tree luee dee
Categories Corn
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the sugar and flour.
- Whisk in the eggs, milk, butter, salt and pepper,.
- Stir in the corn and cream-style corn.
- Pour into a greased 1 1/2 quart baking dish.
- Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
SWEET CORN PUDDING
Make and share this Sweet Corn Pudding recipe from Food.com.
Provided by MsKittyKat
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
- Blend all ingredients in processor until almost smooth.
- Pour batter into prepared dish.
- Bake pudding until brown and center is just set, about 45 minutes.
- Cool 10 minutes; serve.
Nutrition Facts : Calories 397.6, Fat 20.9, SaturatedFat 11.8, Cholesterol 150.5, Sodium 492.2, Carbohydrate 49.8, Fiber 3.5, Sugar 10.3, Protein 9.6
SWEET CORN PUDDING
Provided by Dora Moel
Categories Food Processor Dairy Side Bake Thanksgiving Casserole/Gratin Corn Winter Bon Appétit Mexico Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
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- Heat butter in a large sauté pan. Add diced onions and sauté until soft, 2-3 minutes. Remove the pan from the heat and mix in the flour until it is completely moistened.
- Place 1 ½ c of corn in the bowl of your food processor and pulse for a few seconds at a time until the corn is coarsely chopped and is just starting to release juices. Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix well. Add the beaten eggs and milk. Mix until combined.
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- Preheat broiler to high with oven rack 6 inches from heat. Cut kernels from corn cobs to equal about 2 cups; reserve cobs. Toss together kernels, canola oil, and 3/4 teaspoon salt on a rimmed baking sheet until kernels are well coated. Spread into a single layer, and broil in preheated oven until beginning to char, 4 to 6 minutes. Set aside.
- Using the back of a knife, scrape milk from corn cobs into a small saucepan. Add corn cobs and 1 cup whole milk. Bring to a simmer over medium-low, and cook, stirring occasionally, 5 minutes. Remove from heat. Let stand at room temperature 30 minutes.
- Pour milk mixture through a fine wire-mesh strainer into a bowl. Scrape cooked cobs with a spoon to release milk; discard cobs and other solids. Add 1 1/2 cups heavy cream and 1/4 teaspoon salt to bowl. Transfer milk mixture to saucepan, and bring to a simmer over medium-low. Meanwhile, whisk together egg yolks, 1/2 cup sugar, and 1/2 teaspoon vanilla in a medium bowl. Gradually add two-thirds of the simmering milk mixture to egg yolk mixture, whisking constantly, until incorporated.
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- In a large bowl, combine cornbread mix, milk, eggs, whole kernel corn, cream-style corn, sour cream, and sugar. Stir together until combined.
- Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 F oven for about 40 to 50 minutes or until golden and set and a toothpick inserted in the center comes out clean. Serve warm.
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