Toasted Corn Pudding Food

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CORN PUDDING



Corn Pudding image

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, for the baking dish
1/2 cup fine bread crumbs, toasted
3 cups corn kernels (from about 6 ears corn), or use best quality canned corn
1 cup milk
1 cup water
1/3 cup instant polenta
6 large eggs
2 teaspoons sugar
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only, finely chopped

Steps:

  • Preheat the oven to 300 degrees. Place a heavy baking sheet on the lower rack of the oven and butter a 2 quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside. In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta. In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro. Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish.

TOASTED SWEET CORN PUDDING



Toasted Sweet Corn Pudding image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Corn     Family Reunion     Christmas Eve     Potluck     Buttermilk     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
  • Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
  • Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a large bowl, combine 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-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

WORLD'S BEST CORN PUDDING



World's Best Corn Pudding image

Make and share this World's Best Corn Pudding recipe from Food.com.

Provided by Bliss

Categories     Corn

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 cups corn, fresh grated or rib (i used canned and it was fine)
1/2 cup flour
2 cups whole milk
8 eggs, beaten
1 cup butter, melted
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease a 10x15" baking dish.
  • Blend the corn and flour together, and set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Beat in the butter, sugar, salt and vanilla.
  • Stir in the corn mixture.
  • Pour the custard into the prepared pan.
  • Bake for 45-60 min.
  • until the pudding is set and golden.
  • Cut into squares and serve at once.
  • 8-10 portions.

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