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
MEXICAN CORNBREAD
Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
Provided by The SouthernPlate Staff
Categories Appetizer
Time 1h15m
Number Of Ingredients 10
Steps:
- Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
- In a large bowl, mix together all ingredients.
- Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
- Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
Nutrition Facts : Calories 743 kcal, ServingSize 1 serving
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
- Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 g
MEXICAN CORN-BREAD PUDDING
Categories Cheese Egg Onion Pepper Vegetable Appetizer Side Bake Vegetarian Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a light main course or 8 to 10 as a side dish
Number Of Ingredients 8
Steps:
- Crumble corn bread into 1-inch pieces and transfer to a large baking pan. Dry corn bread, uncovered, at room temperature 12 hours. (Alternatively, dry corn bread in a 250°F oven 1 hour.)
- Butter a 2-quart baking dish.
- Pat dry corn kernels. In a bowl toss together corn bread, corn kernels, bell pepper, 1 cup Monterey Jack, scallion, and salt and pepper to taste and transfer to baking dish. In bowl whisk together eggs, enchilada sauce, and broth and pour over corn-bread mixture. Sprinkle remaining cup cheese evenly on top. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until bubbling, about 40 minutes.
CORNBREAD PUDDING
Corn baked into cornbread -- delicious!
Provided by LOVE2COOK2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN CORN BREAD PUDDING
This recipe is so good. its good for a side for any dinner or just dinner it self
Provided by Eddie Jordan
Categories Other Side Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Crumble cornbread into a large baking pan. Dry cornbread, uncovered at room temperature 12 hours.(Alternatively, dry cornbread in a 250 degrees oven one hour.)
- 2. Butter a 2 quart baking dish. Pat dry corn kernels. In a bowl toss together cornbread, corn kernels, bell peppers, 1 cup jack cheese, scallion, salt and pepper to taste and transfer to a baking dish. In a bowl whisk together eggs, enchilada sauce, and broth and pour over cornbread mixture. Sprinkle remaining cup of cheese evenly on top. Chill pudding at least one hour up to one day.
- 3. Preheat oven to 350 degrees. bake pudding in middle of oven until bubbling. about 40 minutes
CORN PUDDING
Provided by Tom Gilliland
Categories Food Processor Cheese Dairy Egg Pepper Vegetable Brunch Side Bake Cinco de Mayo Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 or more servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
MEXICAN STYLE CORNBREAD
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Provided by Lynn Gibson
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
- In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g
MEXICAN SWEET CORN PUDDING BAKE
This is a *delicious* sweet Mexican pudding, you may reduce the amount of sugar but I prefer it sweet -- do not subsitiute the masa harina (Mexican corn flour) using anything else will change the texture and it will not be the same, masa harina is easily found in the Mexican section and baking sections of you grocery store, Walmart also carries it --- you will love this!
Provided by Kittencalrecipezazz
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
- In a bowl beat the butter until creamy.
- Add in the corn flour and water; beat until well combined.
- Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
- In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
- Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
- Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
- Bake for about 50-60 minutes.
- Allow to cool for about 15 minutes.
- Scoop out with an ice cream scoop.
Nutrition Facts : Calories 293.9, Fat 19, SaturatedFat 11.6, Cholesterol 51, Sodium 257.8, Carbohydrate 31.1, Fiber 1.4, Sugar 11.1, Protein 2.9
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