Moms Corn Pudding Recipes

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.)

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.

Steps:

• Stir all together and pour into greased baking dish.
• Bake at 350 until it sets up, approximately 30-45 minutes.

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:

• 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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Let cream corn sit open for a minute, then skim clear liquid off top.
• Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
• Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
• Add eggs, beat well.
• Beat in milk and vanilla, blending well.
• Stir in corn and pour into prepared pan.
• Drizzle butter evenly over the top.
• Bake for about 1 hour; the center should"jiggle" when pan is gently shaken.

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. 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.