Nanettes Corn Pudding Recipes

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

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!

GRANDMA'S CORN PUDDING

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.

NANTUCKET CORN PUDDING

Steps:

• Preheat oven to 350°; grease a medium baking dish.
• Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
• Mix in the corn kernels and scrapings, ½ cup of the crackers, and 2 tablespoons melted butter.
• Spoon mixture into prepared dish and scatter the cheese over it.
• In a small bowl, mix the remaining ¼ cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
• Bake for 45-50 minutes, until puffed and golden brown.
• The edges should be a bit crusty, but the center should remain a little soft; serve hot.