Thanksgiving Corn Pudding Food

THANKSGIVING CORN PUDDING

Thanksgiving Corn Pudding image

This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.

Provided by Karen Andre

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ cup white sugar
½ cup butter
½ cup white sugar
½ cup water
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g

"ALMOST FAMOUS" CORN PUDDING

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
(Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

SOUTHERN JIFFY CORN PUDDING

Southern Jiffy Corn Pudding image

We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.

Provided by LILTEXQT

Categories Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained

Steps:

Melt butter in a casserole dish.
Mix in egg and then all remaining ingredients.
Bake at 350 degrees for 1 hour.

CORN PUDDING WITH CHIVES

Corn Pudding with Chives image

Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 1h

Number Of Ingredients 8

Ingredients

3 packages (10 ounces each) frozen corn, thawed
3 cups milk
4 large eggs
1/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Coarse salt
1/4 cup thinly sliced fresh chives

Steps:

Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

HOLIDAY CORN PUDDING

Holiday Corn Pudding image

This wonderful sidedish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet but feel free to up the sugar if you want to.

Provided by Carb Lover

Categories Corn

Time 1h10m

Yield 6-9 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans creamed corn (Libbys or DelMonte)
1 (15 ounce) can whole kernel corn, - drained
6 tablespoons butter, - salted (real butter please)
1/4 cup sugar, - (you can use 1/2 cup if you like it a little sweeter)
6 tablespoons flour
4 large eggs
1 tablespoon baking powder

Steps:

Preheat oven to 350.
Spray a 2QT casserole dish with Pam and put aside.
Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
Finally add your flour and baking powder, mix until it is all combined.
Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.

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