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
CORN PUDDING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
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
CORN PUDDING
Provided by Tom Gilliland
Categories Food Processor Cheese Dairy Egg Pepper Vegetable Brunch Side Bake Cinco de Mayo Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 or more servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
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SAVORY CORN PUDDING RECIPE - SOUTHERN LIVING
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5/5 (3)Total Time 55 mins
- Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
- Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.
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- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
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