Harvest Corn Pudding Recipes

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
• Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

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.

DECADENT CORN PUDDING

Steps:

• Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
• Add milk, beaten eggs, and vanilla and stir well.
• Arrange slices of butter on top.
• Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
• NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

HARVEST CORN PUDDING

Steps:

• preheat oven to 350. grease a medium baking dish.
• in a food processor or blender, puree 2 cups of the corn. transfer the pureed corn and the remaining kernels to a large mixing bowl.
• mix in remaining ingredients. pour the batter into the prepared dish.
• bake the pudding for 50-55 minutes, till lightly browned and just firm.
• serve warm.