SWEET CORN PUDDING
Provided by Dora Moel
Categories Food Processor Dairy Side Bake Thanksgiving Casserole/Gratin Corn Winter Bon Appétit Mexico Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
INDIAN PUDDING
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
Categories Dairy Dessert Bake Cornmeal Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
- Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
CORN PUDDING
Categories Dairy Egg Vegetable Side Bake Christmas Thanksgiving Casserole/Gratin Corn Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
- Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
- Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.
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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