Cheese And Corn Pudding Recipes

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CHEESE GRITS AND CORN PUDDING



Cheese Grits and Corn Pudding image

This savory cheese grits pudding is inspired by the South.

Categories     Southern food     Country Living     corn recipes     corn pudding     grits recipes     side dishes     grains     pudding recipes

Time 1h35m

Yield 8 servings

Number Of Ingredients 6

1 1/2 c. whole milk
Kosher salt and freshly ground pepper
1/4 c. grits
1/2 (14.5-ounce) can creamed corn
3 oz. aged Cheddar, grated (about 3/4 cup)
3 large eggs, separated

Steps:

  • Preheat oven to 375°F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
  • Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

Nutrition Facts : Calories 151 calories

CHEESY CORN PUDDING



Cheesy Corn Pudding image

Provided by Aida Mollenkamp

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
3 cups fresh or defrosted frozen corn kernels
1 cup shredded Gruyere (about 4 ounces)
1/4 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
  • Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
  • Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.
  • Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.

EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

CHEESE GRITS AND CORN PUDDING



Cheese Grits and Corn Pudding image

Make and share this Cheese Grits and Corn Pudding recipe from Food.com.

Provided by Barb G.

Categories     Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups milk
1 teaspoon kosher salt
1/4 cup grits
3/4 cup grated sharp cheddar cheese
2 large egg yolks
3/4 cup pureed canned corn
1/4 teaspoon fresh ground pepper
3 large egg whites

Steps:

  • Preheat oven to 375°F.
  • Bring milk to a simmer in a small saucepan over medium heat.
  • Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
  • Continue stirring until thick--about 25 minutes.
  • Transfer to a large bowl and cool slightly.
  • Stir cheese, yolks,and corn into grits.
  • Transfer mixture to a large bowl and add the remaining salt and the pepper.
  • Beat egg whites in a bowl until stiff peaks form.
  • Gently fold egg whites,in thirds,into the corn mixture.
  • Fill 8 one-cup ramekins and place on baking sheet.
  • Bake until puffed-40 to 45 minutes.
  • Serve immediately.

Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.7, Cholesterol 70, Sodium 331.8, Carbohydrate 10.1, Fiber 0.5, Sugar 0.9, Protein 7.1

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