Aunt Dots Corn Pudding Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter or spray 9x13 baking dish.
• 3. Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
• 4. Pour into a buttered 9x13 dish.
• 5. Bake in the preheated oven for about 60 minutes. Make sure the middle is not "jiggly" before taking it out of the oven. Sometimes it will look done and be nice and golden brown but the middle is not cooked.

Steps:

• 1. preheat oven to 350
• 2. Mix ingredients together season to taste and bake 3/4 of hr.
• 3. That is how the recipe is written.....Now let me translate and add my changes
• 4. in small mixing bowl beat the eggs slightly.
• 5. peel and finely chop onion
• 6. In med mix bowl place your corn,(my husband says I need to add whole corn in. next time.)add your onion, cracker and your eggs,add your seasoning(salt and pepper)gently mix all together.
• 7. Add a splash or 2 of milk to get to the right consistency.A pudding like thickness.
• 8. place into an ungreased baking dish and bake for 45 mins. Let set for 5 mins and then serve.
• 9. I added parmasan cheese 2 small handfuls into the corn mixture and a small handful sprinkled on top.

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

Steps:

• Boil chicken thighs until tender and shred into pieces when cool enough to handle.
• Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
• Add the onions, celery, milk, soup, salt, pepper, and seasonings.
• Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
• Beat eggs slightly and add to mixture.
• I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Steps:

• Combine first 4 ingredients.
• Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour mixture into a lightly greased 13 x 9 baking dish.
• Bake at 350 for 50 minutes or more until deep golden and set.
• Let pudding stand 5 minutes.