BACON-CHEDDAR CORN PUDDING
Introducing the best corn pudding in town. With ranch dressing, cheddar cheese and bacon, it'll be a crowd favorite at your next brunch.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
- Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
- Top casserole with bacon mixture; bake 15 min. or until lightly browned.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHEDDAR CORN PUDDING WITH BACON
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
CHEDDAR CREAMED CORN
I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY
Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt
Provided by Katie Aubin
Categories Sides
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
- Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
- In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
- Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
- Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
CORN PUDDING WITH BASIL AND CHEDDAR
Make and share this Corn Pudding With Basil and Cheddar recipe from Food.com.
Provided by Karrie Ann
Categories Corn
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 375°F.
- Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and sauté for 4 minute let cool slightly.
- Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
- Pour into your baking dish. Sprinkle more cheddar on top.
- Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.
Nutrition Facts : Calories 439.7, Fat 28.2, SaturatedFat 16.4, Cholesterol 197.3, Sodium 1050.7, Carbohydrate 35, Fiber 3.4, Sugar 2.9, Protein 16.1
CORN AND CHEDDAR PUDDING
I found this on the Cabot web site.Or vary the flavor with Cabot Habanero Cheddar, Tomato Basil Cheddar or Smoky Bacon Cheddar.We have yet to try it but my friend made it and her family enjoyed it very much.Updated: 02/16/2009 - made this with Cabot's Smoky Bacon Cheddar and it was very filling and it was a full meal (at least for me) with a nice salad & just made muffins! ;)
Provided by Manami
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.).
- Melt butter in skillet over medium-high heat.
- Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes.
- Transfer mixture to casserole to cool slightly.
- In blender, combine corn and 1/4 cup of half-and-half.
- Process into thick puree, scraping down sides of container.
- Add remaining half-and-half, eggs, flour, baking powder, salt and pepper.
- Process until well combined.
- Stir cheese into pepper mixture in baking dish.
- Pour half-and-half mixture over top.
- Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil).
- Serve immediately.
Nutrition Facts : Calories 391.6, Fat 28.7, SaturatedFat 16.3, Cholesterol 283.6, Sodium 518.3, Carbohydrate 15.4, Fiber 1.5, Sugar 3.1, Protein 19.2
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