CORN BREAD PUDDING
This surprising twist to traditional corn bread pudding will become a new family favorite. This is a great side dish or a light dessert. Be sure to add and mix ingredients exactly as stated in the directions. Enjoy!
Provided by Debbie Z
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
- Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
- Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
Nutrition Facts : Calories 288 calories, Carbohydrate 35.8 g, Cholesterol 61.1 mg, Fat 15.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 602.5 mg, Sugar 13.2 g
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BREAD PUDDING WITH CORN
Make and share this Bread Pudding With Corn recipe from Food.com.
Provided by katie in the UP
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Butter a 3 qt gratin dish or casserole.
- Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
- Season with 1/2 tsp salt and stir in the parsley or dill.
- Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
- Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.
Nutrition Facts : Calories 394.9, Fat 17.5, SaturatedFat 8.8, Cholesterol 179.6, Sodium 420.4, Carbohydrate 45.2, Fiber 4.3, Sugar 2.4, Protein 18.4
WHITE BREAD CORN PUDDING
My sister gave me this recipe. It is easy to make; you can make it as bad for you (use white bread and cream!) or good for you (whole grain bread, soy milk, nonfat milk, or nonfat sour cream, and reduce whole eggs to two and use two egg whites, and half the butter).
Provided by EMERALDCITYJEWEL
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Place bread cubes in the prepared baking dish.
- Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
- Bake in the preheated oven until pudding is set in the middle, about 1 hour.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 35.6 g, Cholesterol 147.6 mg, Fat 12.8 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 488.6 mg, Sugar 14 g
WHITE CORN PUDDING
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees.
- Using a sharp knife remove the corn from the ear and place the cut corn into a bowl.
- Add the red pepper and onion to the corn.
- Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well.
- Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter.
- Pour the milkcorn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate.
- Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven.
- Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.
INDIAN CORN BREAD PUDDING
Categories Milk/Cream Dessert Bake Thanksgiving Quick & Easy Fall Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F.
- Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
- Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).
DRY CORN BREAD FOR BREAD PUDDING
This recipe is used to prepare [Mexican Corn-Bread Pudding](/recipes/recipe_views/views/14567).
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F and grease an 8-inch square baking pan.
- Melt butter and cool. Into a bowl sift together cornmeal, flour, baking powder, and salt. In a small bowl whisk together butter, milk, and egg, and stir into cornmeal mixture until just combined.
- Pour batter into baking pan and bake in middle of oven until pale golden and a tester comes out clean, about 20 minutes. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.
2ND TIME'S THE CHARM CORNBREAD PUDDING
Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!
Provided by Adopted Parisian
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
- In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
- Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
- Bake at 375 until all pudding mixture is baked and golden.
- Delicious served hot or cold!
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