Mom Moms Corn Pudding Recipes

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GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

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

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

MOM MOM'S CORN PUDDING



Mom Mom's Corn Pudding image

This is a recipe my grandmother uses to make corn pudding. Prior to tasting this recipe, I'd never eaten corn pudding before. Now it's a must during every family meal gathering.

Provided by timi79

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel sweet corn (drained)
6 large eggs
1 tablespoon vanilla extract
2 cups sweetened condensed milk
3/4 cup sugar
1/4 teaspoon nutmeg
2 1/2 tablespoons flour
2 tablespoons butter (melted)

Steps:

  • Preheat oven to 350 degrees F.
  • Let cream corn sit open for a minute, then skim clear liquid off top.
  • Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
  • Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
  • Add eggs, beat well.
  • Beat in milk and vanilla, blending well.
  • Stir in corn and pour into prepared pan.
  • Drizzle butter evenly over the top.
  • Bake for about 1 hour; the center should"jiggle" when pan is gently shaken.

Nutrition Facts : Calories 662.2, Fat 18.9, SaturatedFat 9.8, Cholesterol 256.4, Sodium 439.9, Carbohydrate 110, Fiber 2.9, Sugar 85.7, Protein 18.3

CORN PUDDING



Corn Pudding image

This recipe was another one in my Mother's many books. It is a combination of recipes from my Grandmother Etto and Jeff Blank who owns a fantastic restaurant in Austin called "Hudson's on the Bend". If you get to Austin you must give it a try.

Provided by Gone Fishin

Categories     Corn

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/4 cups flour
1/3 cup sugar
2 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 whole eggs
1/2 cup heavy cream
1/4 lb melted unsalted butter
1 (8 ounce) can creamed corn
1 medium green pepper
1 medium red bell pepper
1 anaheim chili
1 lb fresh corn or 1 lb frozen corn

Steps:

  • Mix well the first 5 ingredients in a bowl and set aside.
  • In a second bowl whisk the eggs until blended and then add melted butter, cream and can of corn. (besure and use a big enough bowl to add additional ingredients).
  • Now add the 1st bowl of ingredients into the second and whisk to blend.
  • Clean all the peppers, discarding the seeds and stems and cut into 1/4 inch pieces. At this point, play a little if you want and add differant kinds of peppers, sundried tomatoes of fresh herbs.
  • One thing to note,our what ever amount you add in of something take that amount out of another of the other veggie ingredients. You do not want to overload you dish.
  • Now add the fresh corn and peppers to the batter.
  • Grease a casserole dish with a litle butter or light oil and dust with flour. (9x13) Now add your batter.
  • Bake at 375 for 45 minutes or until golden brown on top.

Nutrition Facts : Calories 315.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 167.6, Sodium 514.5, Carbohydrate 34.8, Fiber 2.5, Sugar 10.2, Protein 7.9

MOM'S CORN PUDDING



Mom's Corn Pudding image

I know, another corn pudding recipe, but this one's a bit different in the ingredients and sugar content. This recipe was handed down to me from my mom who grew up in the midwest. It is still a bit sweet, but not overly so, this recipe lends itself to tweaking. I expect to be tuning it up a bit by using fresh (instead of canned) ingredients and seeing where it goes.

Provided by T-Logan

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 (15 ounce) can creamed corn
1/2 cup evaporated milk
salt & pepper
2/3 cup cracker, crushed (saltine or Ritz)
1 tablespoon sugar

Steps:

  • Stir all together and pour into greased baking dish.
  • Bake at 350 until it sets up, approximately 30-45 minutes.

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