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.
INDIAN PUDDING
Provided by Alex Guarnaschelli
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
- For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
- Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
- For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
- Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
INDIAN CORN PUDDING
Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-)
Provided by Mirj2338
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Prepare a 1-1/2-quart casserole with nonstick pan spray.
- Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
- Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
- Add the egg mixture and corn; stir to mix well.
- Pour the mixture into the prepared casserole.
- Bake for 1 hour or until set.
INDIAN CORN PUDDING
Provided by Terry Conlan
Categories Food Processor Cheese Egg Garlic Onion Side Bake Vegetarian Corn Hot Pepper Healthy Sour Cream Tortillas
Yield Makes 12 (3/4-cup) servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
- Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
- Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
- In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
- In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
- Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
- Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.
INDIAN PUDDING
Steps:
- Spray a 4-quart slow cooker with cooking spray; set aside.
- In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
- In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
- Serve warm.
INDIAN PUDDING
Steps:
- Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
- Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
- Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
- Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
- Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.
INDIAN CORN PUDDING
I had never tried Indian Corn Pudding before I went up to the Indian Pueblo Cultural Center here in Albuquerque. This is another of Richard Hetzler's creations. I rarely, if ever eat eggs or dairy, but wanted to try a little taste. It was good, but I think I would like the corn to be a bit crunchier as I found it kind of chewy. If I did make this I would make it Vegan. Please note, I didn't include the grilling time for the corn in this recipe.
Provided by Chef Joey Z.
Categories Corn
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Clean the corn and grill. Test the kernels making sure they are cooked.
- Then let it cool and remove the kernels from the cob.
- Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
- Add eggs and remaining corn kernels and season with the salt and pepper.
- Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
- Remove from pan and cool slightly before serving.
- Bon Appetit!
INDIAN PUDDING
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees. In a medium saucepan, combine half-and-half, molasses, butter, ginger, cinnamon, and salt. Bring to a boil; remove from heat, and whisk in cornmeal.
- Pour mixture into an 8-inch square baking dish, and bake until pudding is firm but still jiggles slightly in the center when gently shaken, 2 to 21/2 hours. Let cool 30 to 60 minutes; serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
INDIAN PUDDING
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.
Categories Dairy Dessert Bake Cornmeal Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
- Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
A SWEET PUDDING OF INDIAN CORN
Provided by Kathleen Curtin
Categories Milk/Cream Breakfast Side Vegetarian Quick & Easy Cornmeal Simmer
Number Of Ingredients 5
Steps:
- Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
- Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
- Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.
INDIAN CORN BREAD PUDDING
Categories Milk/Cream Dessert Bake Thanksgiving Quick & Easy Fall Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F.
- Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
- Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).
OLD-FASHIONED INDIAN PUDDING
Provided by James Beard
Categories Milk/Cream Dairy Ginger Dessert Bake Cornmeal Fall Molasses Double Boiler House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)
I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)
Provided by Dee514
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Lightly grease a 6 or 8 cup soufflé dish with butter.
- In a medium-size saucepan over medium-low heat, scald the milk.
- While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
- Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
- Remove it from the heat.
- In a small bowl with a whisk, beat the eggs.
- Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
- Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
- Add the butter and stir until it melts.
- Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
- Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
- Remove the pudding from the water bath and cool slightly.
- Serve it warm with vanilla ice cream or heavy cream spooned over the top.
Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6
SWEET INDIAN CORN PUDDING
Make and share this Sweet Indian Corn Pudding recipe from Food.com.
Provided by PENNY
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
- Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
- OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.
Nutrition Facts : Calories 233.6, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.1, Sodium 118.4, Carbohydrate 47.4, Fiber 0.8, Sugar 6.7, Protein 5.9
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