Corn Pudding Linda Evans Version Recipes

Steps:

• 1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. 2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. 3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Cook's note: If the top isn't browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn't burn. Linda's Tips: •To add more bite, sprinkle in some hot sauce, like Frank's RedHot. •For an even cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Try taking a daily one-hour walk like I do.

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:

• 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 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

Steps:

• Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
• In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
• In a large bowl, combine all remaining ingredients, except parmesan cheese.
• Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
• (note: you can broil for a couple of minutes at end to get golden spots on top).

Steps:

• Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
• Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
• Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.