CORN PUDDING
Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too
Provided by Steve Gordon
Categories Side Dishes
Time 1h20m
Number Of Ingredients 8
Steps:
- Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
- Beat eggs, in a separate bowl, until light and fluffy.
- Add eggs to corn mixture.
- Add milk.
- Add butter.
- Add salt.
- Add flour
- Add sugar.
- Add pepper.
- Stir all ingredients together until well combined.
- Butter a baking dish.
- Spread the corn mixture into the baking dish.
- Place baking dish in a larger pan with high sides.
- Fill outer pan with boiling water, about half way up the side of the corn dish.
- Place in preheated oven at 250F degrees.
- Bake until firm and lightly browned on top, about 45-60 minutes.
CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
JULIA'S CORN PUDDING
This is my daughter-in-law's recipe. She's one of these "modern day" cooks but does a good job on this dish as well as with casseroles. I have made other corn pudding recipes but usually make this one because it is very good and, hello, she is my daughter-in-law! LOL
Provided by Bea L.
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Combine all ingredients together, stirring well and pour into a greased casserole dish. Bake (uncovered) @350 for approx 45 minutes to 1 hour. Let stand 5 minutes before serving.
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
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
SLOW-COOKER CORN PUDDING
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that's like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It's spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.
Provided by Sarah DiGregorio
Categories breads, side dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Generously coat the interior of a 6- to 8-quart slow cooker with nonstick cooking spray or vegetable oil. In a large liquid measuring cup or bowl, whisk together the milk, sour cream, eggs, butter and oil until uniformly combined. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the corn, scallions and jalapeño, and stir to combine. Add the wet ingredients and the cheese, and fold until just combined.
- Pour the mixture into the slow cooker. Cover and cook on high until the pudding is browned and firm around the edges, and the center is puffed and just barely firm, about 2 hours and 30 minutes. Turn off the slow cooker and serve warm or room temperature directly from the crock.
EDNA LEWIS'S CORN PUDDING
This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.
Provided by The New York Times
Categories dinner, lunch, custards and puddings, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams
More about "julias corn pudding recipes"
SOUTHERN CORN PUDDING RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
Reviews 3Calories 450 per servingCategory Dinner
JIFFY CORN CASSEROLE: EASY 5 INGREDIENT CORN PUDDING
From bakeitwithlove.com
CORN PUDDING CASSEROLE (VIDEO) - COOKED BY JULIE
From cookedbyjulie.com
CORN PUDDING (WITHOUT JIFFY MIX!) - CHEF SAVVY
From chefsavvy.com
GRANDMA'S SOUTHERN CREAMED CORN PUDDING - 4 SONS …
From 4sonrus.com
EASY CORN PUDDING RECIPE {HOMEMADE CREAMY CORN …
From tastesoflizzyt.com
CORN PUDDING CASSEROLE RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
EASY SOUTHERN CORN PUDDING CASSEROLE RECIPE - THE …
From therecipecritic.com
CREAMY CORN PUDDING RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
EASY CORN PUDDING RECIPE FROM AMERICA’S TEST KITCHEN
From southernkissed.com
CREAMY CORN PUDDING RECIPE - SO EASY! | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
SLOW COOKER CORN PUDDING RECIPE - SHOW ME THE YUMMY
From showmetheyummy.com
EASY VEGAN CORN PUDDING - MY QUIET KITCHEN
From myquietkitchen.com
JULIA'S CREAMED CORN - MY RECIPE MAGIC
From myrecipemagic.com
SWEET CORN PUDDING (CURAU OR CANJICA NORDESTINA)
From easyanddelish.com
SOUTHERN EASTER DESSERTS AND SWEETS RECIPES - JULIAS SIMPLY …
From juliassimplysouthern.com
NANA’S FAMOUS CORN PUDDING - EASY CORN PUDDING RECIPE
From countryliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love