BAKED CORN PUDDING
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
HOLIDAY BAKED CORN PUDDING
Corn pudding is a simple holiday side dish. This recipe has a smooth and silky texture that makes it seem very fancy. Your guests don't need to know how easy it to prepare. On the sweet side, this corn pudding has a richness that most do not. Definitely an indulgent side dish for the holidays. This double recipe makes a very...
Provided by Hope Vaillancourt
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
- 2. In a large mixing bowl beat together 6 eggs.
- 3. Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
- 4. Add cooled melted butter to corn mixture. Mix well.
- 5. Add vanilla extract to mixture (make sure this is done last).
- 6. Pour corn mixture into a greased 15x11 casserole dish.
- 7. Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
- 8. Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.
CLASSIC BAKED CORN PUDDING
This is a delicious corn pudding recipe made with butter, cream-style corn, whole kernel corn, eggs, and flour. Serve with ham, roast or for holidays.
Provided by Diana Rattray
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Melt butter in a saucepan over medium-low heat.
- Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
- Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. The mixture will be thick.
- Remove from heat and stir in cream-style and kernel corn.
- Lightly beat egg yolks , and then add to the corn mixture.
- In a grease-free bowl, beat egg whites until stiff peaks form.
- Fold egg whites into the mixture.
- Transfer to a 2-quart buttered casserole.
- Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
- Bake for about 45 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Cholesterol 117 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 741 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
BAKED CORN PUDDING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Special equipment: 8 by 8-inch casserole
- Preheat oven to 325 degrees F.
- In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.
HOLIDAY CORN PUDDING
This wonderful sidedish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet but feel free to up the sugar if you want to.
Provided by Carb Lover
Categories Corn
Time 1h10m
Yield 6-9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray a 2QT casserole dish with Pam and put aside.
- Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
- Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
- Finally add your flour and baking powder, mix until it is all combined.
- Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.
BAKED CORN PUDDING
From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
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 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
- In small bowl, mix bread crumbs and 1 tablespoon 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.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g
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