Creamy Corn Pudding Test Kitchen Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

Steps:

• In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.

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). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Steps:

• 1. Adjust an oven rack to the middle position and heat oven to 350. Grease an 8 inch square baking dish with 1 T. of the butter. Place a kitchen towel on the bottom of a large roasting pan and place the prepared baking dish on the towel. Bring a ketttle of water to boil. 2. Cut the kernels from 5 ears of corn into a large bowl, reserving cobs. Great the remaining ear of corn over the large holes of a box grater into the same bowl, then use the back of a butter knife to scrape the milk from all of the cobs into the bowl. 3. Melt the remaining 3 T. butter in a large skillet over medium heat. Stir in the corn mixture and cook, stirring occasionally until the corn is bright yellow and the liquid has almost evaporated,about 5 minutes. Stir in the cream, salt, sugar, and cayenne and continue to cook until the mixture is thickened and a spoon leaves a trail when dragged across the bottom of the pan, about 5 minutes. 4. Transfer the cooked corn mixture to a medium bowl. Whisk in the milk, then the eggs and cornstarch, until thoroughly combined. Pour the mixture into the prepared baking dish. 5. Place the roasting pan in the oven carefully pour the boiling water into the pan to reach halfway up the sidesofthe baking dish. Bake the pudding until the top has lightly browned in spots and the center is soft but set, 20-25 minutes. 6. Remove the roasting pan from the oven and carefully remove the baking dish from the water bath. Let the pudding cool for at least 10 minutes before serving. Serve hot or warm.

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.