Cracker Corn Pudding Recipes

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

FRESH CORN PUDDING WITH VARIATIONS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. In a large bowl beat eggs; whisk in milk and melted butter.
• Add corn, green bell pepper, onion, and seasonings.
• Pour into a greased 1 1/2-quart baking dish.
• Set the baking dish in a large shallow pan of hot water and bake for about 1 hour, or until the corn pudding is set. A knife should come out clean when inserted in center.

SOUTHERN CORN PUDDING

Steps:

• Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
• Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
• Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
• NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.

RITZ CRACKER PUDDING

Steps:

• Crush crackers into crumbs.
• Pour melted margarine into crumbs add sugar, and mix until moistened, save some for top of pudding just for garnish.
• Press into bottom of 9x13-inch pan.
• Mix pudding ingredients together with a mixer.
• Pour over crust.
• Top with Cool Whip and remaining crumbs.
• Refrigerate until firm.
• Serve.

CLASSIC BAKED CORN PUDDING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
• In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
• In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
• Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.

AMISH CRACKER PUDDING

Steps:

• Mix the first five ingredients well.
• Onto this mixture pour 1/2 cup cold milk and let all soak while heating in a double boiler the two cups of milk.
• Stir soaked crackers and other ingredients into hot milk.
• Cook 15 to 20 minutes, stirring constantly.
• Chill.