Moms Hot Corn Bread Pudding Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
• Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
• Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

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 375 degrees.
• Butter a 3 qt gratin dish or casserole.
• Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
• Season with 1/2 tsp salt and stir in the parsley or dill.
• Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
• Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

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 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.