KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
VANILLA PUDDING
This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.
Provided by bluebayou
Categories Desserts Custards and Pudding Recipes
Yield 5
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
- Pour into individual molds rinsed with cold water; chill until firm and unmold.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
DELICIOUS CORN PUDDING
Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.-P Marchesi, Rocky Point, Long Island, New York
Provided by Taste of Home
Categories Desserts Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
Nutrition Facts : Calories 179 calories, Fat 10g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 393mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
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