Best Baked Corn Pudding Recipes

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.

Steps:

• Special equipment: 8 by 8-inch casserole
• Preheat oven to 325 degrees F.
• In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
• Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
• (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

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.

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.

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.

Steps:

• Roast the corn. I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
• Reduce the oven to 350. In a casserole dish, add the butter and melt in the oven.
• After the corn cools, cut off the kernels, should be about 1 cup. In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well. Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees. Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
• Cool 5 minutes and serve and enjoy.
• This is great with grilled fish, fried catfish, goes great with anything BBQ'd.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Steps:

• Mix all ingredients.
• Grease 9x13-inch pan and pour in batter.
• Dot with butter; bake at 350F for 45 minutes to 1 hour.
• Cut in squares and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.