Kicked Up Baked Corn Pudding Casserole Recipes

BAKED CORN PUDDING

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.

DUMP-AND-BAKE CORN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
• Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

"KICKED UP" BAKED CORN PUDDING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch glass baking dish.
• Melt butter in a large skillet over medium heat.
• Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
• Transfer the mixture to a food processor and puree until a coarse texture consistancy.
• Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
• In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
• Transfer the mixture to prepared baking dish.
• Sprinkle with 1 cup Parmesan cheese.
• Bake for 30 minutes uncovered.
• Remove from oven, then sprinkle with grated cheddar cheese.
• Return to oven, bake for another 15-20 minutes.

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.