Chimayo Corn Pudding Recipes

SWEET CORN PUDDING

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.

GRANDMA SWALLOW'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

CHIMAYO CORN PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-inch square baking pan. Combine first 7 ingredients and mix well. Turn half the batter into the greased pan; cover evenly with half the cheese, all the chiles, then remaining cheese. Top with remaining batter. Bake 1 hour. Let cool 15 minutes before serving.

CHIMAYó CORN PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-inch square baking pan. Combine first 7 ingredients and mix well. Turn half the batter into the greased pan; cover evenly with half the cheese, all the chiles, then remaining cheese. Top with remaining batter. Bake 1 hour. Let cool 15 minutes before serving. This is a spicy side dish that's sure to become a family favorite . . . delish served with any and all Bar-B-Q.

GRANDMA'S CORN PUDDING

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.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.