Hudsons Corn Pudding Recipes

Steps:

• 1. Mix the bell peppers and Anaheim chile in bowl. Mix well. Mix the flour, sugar, baking powder, salt and cayenne pepper in a bowl (1 1/2 tsp. cayenne pepper) Mix well.
• 2. Whisk eggs lightly in bowl. Add whipping cream, butter and cream style cor and whisk til mixed. Add corn mixture gradually to the flour mixture, stirring constantly til mixed. Stir in bell pepper mixture and whole kernel corn. Spoon into a greased and floured 9 x 13 inch baking pan. Bake at 375 for 40 to 45 minutes or til set and light brown.
• 3. Note: Chefs Jeff Blank and Jay Moore of Hudson's on the Bend contributed this recipe.

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:

• Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
• Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.

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.

Steps:

• Mix well the first 5 ingredients in a bowl and set aside.
• In a second bowl whisk the eggs until blended and then add melted butter, cream and can of corn. (besure and use a big enough bowl to add additional ingredients).
• Now add the 1st bowl of ingredients into the second and whisk to blend.
• Clean all the peppers, discarding the seeds and stems and cut into 1/4 inch pieces. At this point, play a little if you want and add differant kinds of peppers, sundried tomatoes of fresh herbs.
• One thing to note,our what ever amount you add in of something take that amount out of another of the other veggie ingredients. You do not want to overload you dish.
• Now add the fresh corn and peppers to the batter.
• Grease a casserole dish with a litle butter or light oil and dust with flour. (9x13) Now add your batter.
• Bake at 375 for 45 minutes or until golden brown on top.