Corn Pudding Ii Recipes

EASY CORN PUDDING

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.

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.

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.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

CORN PUDDING II

Steps:

• Mix cornstarch with 2T water to make a smooth paste.
• Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available).
• Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. Beat together and add to corn mixture.
• Pour into greased casserole or flat pan.
• Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

CORN PUDDING II

Steps:

• Preheat oven to 350°F Lightly grease (with spray) and flour a 2-qt souffle dish.
• Beat egg yolks, sugar, flour, milk, mustard, salt, pepper and Tabasco. Stir in whole kernel corn, cream-style corn and cheese.
• Whip egg whites to almost-stiff peaks. Fold gently into corn base. Pour mixture into prepared souffle dish. Run your thumb around the edge of the dish, leaving a shallow channel in the top surface of the mixture, being careful NOT to disturb the flour on the wall of the dish (this will help it form a "crown" when it puffs). Bake 60-90 minutes.