Parmesan Corn Pudding Recipes

PARMESAN CORN PUDDING

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In food processor, place 1 bag of corn, the sugar, flour, cornmeal, salt, melted butter, milk and eggs. Cover; process until smooth, stopping frequently to scrape side.
• In large bowl, stir together corn mixture, second bag of corn and 2 tablespoons chives. Pour mixture into casserole; sprinkle with cheese.
• Bake uncovered 40 to 45 minutes or until set. Garnish with chives.

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.

PARMESAN CORN PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
• Process until mixture is smooth, stopping to scrape down sides.
• Transfer corn mixture to a large bowl.
• Stir in chives and remaining corn.
• Pour mixture into a lightly greased 2 quart baking dish.
• Sprinkle with Parmesan cheese.
• Bake for 40 to 45 minutes or until set.
• Garnish with chopped chives.

CORN PUDDING

Steps:

• Coat a large frypan with cooking spray, and place over medium heat until hot.
• Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender.
• Add flour and next 4 ingredients, cook 1 minute, stirring constantly.
• Add milk, and bring to boil, stirring constantly, cook 1 minute.
• Remove from heat.
• Add corn and eggs to bell pepper mixture, stirring well.
• Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set.
• Garnish with bell pepper rings.

CORN PUDDING

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

EDNA LEWIS'S CORN PUDDING

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.

CORN PUDDING WITH BASIL

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
• Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
• Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.