Corn And Onion Pudding Recipes

CORN-ONION PUDDING

Corn-Onion Pudding image

Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.

Provided by USA WEEKEND Jean Carper

Categories Side Dish Vegetables Onion

Time 1h5m

Yield 9

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 ½ cups whole kernel yellow corn (fresh or frozen)
1 cup finely chopped bell pepper
3 eggs
1 cup fat-free half-and-half
salt and pepper, to taste
½ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g

DADDY'S FRIED CORN AND ONIONS

Daddy's Fried Corn and Onions image

Combining my two favorites, fried onions and fresh corn, my husband came up with this very simple, delicious side dish.

Provided by MOMOF2BOYS

Categories Side Dish Vegetables Onion

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 ears fresh corn
2 tablespoons butter
1 small sweet onion, diced
salt and pepper to taste

Steps:

Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

Nutrition Facts : Calories 162.1 calories, Carbohydrate 25.9 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 270 mg, Sugar 4.3 g

CORN PUDDING

Corn Pudding image

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

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 medium onions, chopped
1/4 cup plus 2 tablespoons flour
4 eggs
6 cups frozen corn kernels (about 28 ounces), thawed
2 cups milk
1 1/2 teaspoons salt

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.

CHEDDAR CORN PUDDING WITH BACON

Cheddar Corn Pudding with Bacon image

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided

Steps:

Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

CORN AND ONION PUDDING

Corn and Onion Pudding image

This is a recipe I found in a cookbook ( The Healing Foods by Prevention Magazine Editors) It looks tasty and simple.

Provided by rosemere

Categories Corn

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups skim milk
1/2 cup egg substitute
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1 cup corn
1 cup minced onion

Steps:

Use a large bowl.
Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
Stir in onions and corn.
Coat a 1 1/2 quart baking dish with nonticck spray.
Add the corn mixture.
Bake at 350 for 1 hour, or until set and light brown on top.

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