Corn Pudding With Basil And Cheddar Recipes

BACON-CHEDDAR CORN PUDDING

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
• Top casserole with bacon mixture; bake 15 min. or until lightly browned.

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

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!

CAPE COD CORN PUDDING

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.

CORN PUDDING WITH BASIL

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.

SAGAPONACK CORN PUDDING

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 AND CHEDDAR

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.

CHEDDAR CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.