Toasted Corn Pudding Food

CORN PUDDING WITH ROASTED GARLIC AND SAGE

Steps:

• Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
• Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
• Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
• Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.

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.

TOASTED SWEET CORN PUDDING

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

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.

CORN PUDDING

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.

ROASTED CORN PUDDING IN ACORN SQUASH

Steps:

• Preheat the oven to 375F degrees with a rack in the middle.
• Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
• In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.

DELICIOUS CORN PUDDING

Steps:

• In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.

TOASTED CORN PUDDING

Steps:

• In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
• Remove from pan; let stand until cool enough to handle.
• Cut kernels from ears and return to pan.
• Add butter and cheese; stir over medium heat until butter and cheese are melted.
• Stir in chiles.
• Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
• Spoon corn mixture into a greased 3-4 quart crock pot.
• In a bowl, beat milk and eggs until blended; pour over corn mixture.
• Sprinkle lightly with paprika.
• Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
• Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.