"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
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.)
SAGAPONACK CORN PUDDING
Steps:
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
HARTWELL FARM CORN PUDDING
"Checkerboard top of crisp bacon and melty cheese squares" -- that is what it says on the printed recipe I got from "Harmons" a local grocery store in Salt Lake City, Utah where I used to shop. I think I had my mother's penchant for collecting recipes that I stored away. It still sounds good and also interesting. I found exactly...
Provided by Marcia McCance
Categories Side Casseroles
Number Of Ingredients 8
Steps:
- 1. Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
- 2. Pour into 10x6x2 baking dish.
- 3. Arrange alternate pieces of cheese and bacon across top in checkerboard fashion.
- 4. NOTE: I find the easiest way to cut the bacon is with scissors -- You can cut through the whole 3-stack at precise intervals which makes it speedy, neat, and easy. Using a knife seems to distort the bacon.
- 5. Bake 325 F for 1 to 1 1/4 hours
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
CORN PUDDING
This recipe seems a little heartier than the Hartwell Farm's recipe. And it differs from many of the other corn pudding recipes because it is not made with corn bread. It is made with saltine crackers. Hope you like my Mother's recipe!!
Provided by Marcia McCance
Categories Side Casseroles
Number Of Ingredients 12
Steps:
- 1. Combine all except the butter in mixing bowl and pour into 8x8 or 9x9 greased baking pan
- 2. Cut the butter in many small pieces and randomly dot the top of the whole dish with the butter
- 3. Bake 350 F 30 min or until set
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
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