Best Corn Pudding Recipe Southern Living Recipes
CORN PUDDING CASSEROLE RECIPE
The Southern holiday sideboard isn't complete without a pan of cheesy and creamy corn pudding. This version, made with fontina or Swiss cheese, is more savory than sweet. If fresh corn isn't in season, you can use frozen corn. Drain the thawed corn well so it doesn't make the casserole watery.
Provided by Emily Nabors Hall
Categories Casserole
Time 1h15m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
- Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives.
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
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THREE-CHEESE CORN PUDDING RECIPE - SOUTHERN LIVING
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5/5 (1)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 oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Stir the cheeses and parsley into the corn pudding 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.
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- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
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5/5 (2)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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- Preheat oven to 350°F. Generously coat a 9-inch square glass or ceramic baking dish with baking spray with flour. Stir together flour, sugar, salt, and pepper in a small bowl, and set aside.
- Pulse 1 cup of the corn kernels in a food processor until smooth, about 5 times, and set aside. Whisk eggs by hand in a large bowl until smooth and lightly beaten. Stir in flour mixture and milk until combined. Whisk in melted butter. Add corn puree, parsley, 1 tablespoon of the scallions, and remaining 2 cups corn kernels. Stir to combine well.
- Transfer corn mixture to prepared baking dish. Bake in preheated oven until lightly browned, puffed up all over, and fairly firm, about 40 minutes. Sprinkle corn pudding with remaining 1/2 tablespoon scallions. Serve hot or warm.
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