GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
THANKSGIVING CORN PUDDING
This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.
Provided by Karen Andre
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
- In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g
SMOKED TURKEY BLUE CORN QUESADILLA SLIDER
Provided by Food Network
Time 10m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1.Place one Mission® Artisan® Blue Corn Tortilla in a small non-stick saute pan over medium heat, sprinkle 3 tablespoons (or ½ ounce) cheese over one half of tortilla. Once tortilla is warmed through, fold tortilla over cheese to form a half circle quesadilla, only toasting one side. Remove from saute pan toasted side down and layer bottom half of quesadilla with one tomato slice, one folded (½ oz.) turkey slice, 2 teaspoons of alfalfa sprouts and 2 avocado slices, fold quesadilla over to enclose fillings, using sandwich pic to hold closed if needed. 2.Repeat with remaining tortillas and fillings.
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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