Corn Pudding With Basil And Cheddar Recipes

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CORN PUDDING WITH BASIL AND CHEDDAR



Corn Pudding With Basil and Cheddar image

Make and share this Corn Pudding With Basil and Cheddar recipe from Food.com.

Provided by Karrie Ann

Categories     Corn

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

8 tablespoons unsalted butter
5 cups corn kernels
1 cup chopped yellow onion
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup grated extra-sharp cheddar cheese (plus more to sprinkle on top)

Steps:

  • preheat oven to 375°F.
  • Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and sauté for 4 minute let cool slightly.
  • Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
  • Pour into your baking dish. Sprinkle more cheddar on top.
  • Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.

Nutrition Facts : Calories 439.7, Fat 28.2, SaturatedFat 16.4, Cholesterol 197.3, Sodium 1050.7, Carbohydrate 35, Fiber 3.4, Sugar 2.9, Protein 16.1

SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

CORN PUDDING WITH BASIL



Corn Pudding with Basil image

Categories     Milk/Cream     Food Processor     Egg     Side     Bake     Vegetarian     Basil     Corn     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 (side dish) servings

Number Of Ingredients 7

4 cups corn (from 6 ears)
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 tablespoon sugar
1 cup milk
1 cup heavy cream
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
  • Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
  • Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.

CORN PUDDING SUPREME



Corn Pudding Supreme image

Big on corn taste, this traditional, slightly sweet side dish comes from Martha Fehl of Brookville, Indiana. "When I'm hungry for a good corn recipe, I bake this golden pudding," she remarks.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12-16 servings.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
2 large eggs
1/3 cup sugar
2-1/3 cups fresh, frozen or canned sweet corn
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup whole milk
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

  • In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 431mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

CAPE COD CORN PUDDING



Cape Cod Corn Pudding image

A family member passed along this recipe for corn baked with cheddar and ricotta. Don't skip the fresh basil-it adds a hint of sweet flavor reminiscent of mint and anise. -Melinda Messer, Benson, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
5 cups frozen corn (about 24 ounces)
1 medium onion, finely chopped
4 large eggs, lightly beaten
2 cups whole milk
1 cup whole-milk ricotta cheese
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided
2 tablespoons chopped fresh basil, optional

Steps:

  • Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 148mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY



Chrissy Teigen's Jalapeño-Cheddar Corn Pudding Recipe by Tasty image

Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt

Provided by Katie Aubin

Categories     Sides

Time 50m

Yield 10 servings

Number Of Ingredients 9

¼ cup jalapeño, 2 large or 4 small
2 large ears corn, or 1 can of corn kernels, drained
4 tablespoons butter, melted, plus more for the pan
¾ cup heavy cream
2 tablespoons cornstarch
2 cups shredded cheddar cheese
15 oz cream-style corn, 2 cans
6 eggs
kosher salt

Steps:

  • Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
  • Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
  • In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
  • Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
  • Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
  • Enjoy!

Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

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

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.

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