White Corn Pudding Recipes

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 an oven to 375 degrees. Using a sharp knife remove the corn from the ear and place the cut corn into a bowl. Add the red pepper and onion to the corn. Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well. Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter. Pour the milk-corn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate. Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven. Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.;

Steps:

• Preheat an oven to 375 degrees.
• Using a sharp knife remove the corn from the ear and place the cut corn into a bowl.
• Add the red pepper and onion to the corn.
• Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well.
• Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter.
• Pour the milkcorn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate.
• Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven.
• Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery.

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.

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.