Virginia Hetzel Corn Pudding Food

CORN PUDDING

Steps:

• Preheat oven to 350ºF. Grease a 3-quart baking dish and set aside.Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half. Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.Pour batter into prepared pan and bake until center is just barely set, about 30-35 minutes. Do not over-bake!

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.

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!

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

SWEET CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

BAKED CORN PUDDING

Steps:

• Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
• Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
• Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
• In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
• Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

VIRGINIA HETZEL CORN PUDDING

Steps:

• Combine beaten eggs, half and half and baking powder and stir well. Set aside, melt butter and add in sugar and flour, stirring until smooth. Remove from heat. Gradually add egg mixture, stirring constantly with a wire disk until smooth. Add corn and stir well. Pour into greased 1+ quart casserole dish. Bake uncovered at 350 for 30 to 40 minutes or until set. Remove from oven, drizzle 2T melted butter over pudding. Combine brown sugar, cinnamon, sprinkle over all. Bake for an additional 3-5 minutes.

HOLIDAY CORN PUDDING

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.

HILDA CROCKETT'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 1 1/2-quart baking dish.
• Combine sugar and cornstarch in medium bowl.
• Add eggs, corn and milk and mix well.
• Turn into baking dish and dot generously with butter.
• Bake until center is almost firm, about 1 hour.

VIRGINIA SOUTHERN STYLE CORN PUDDING

Steps:

• 1. Mix sugar and flour in a separate bowl Beat eggs in a separate bowl Melt butter in a sauce pan on top of stove
• 2. In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it's best to use an electric mixture or whisk).
• 3. Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.