Pumpkin Corn Pudding Recipes

PUMPKIN-CORN PUDDING

Pumpkin-Corn Pudding image

Make and share this Pumpkin-Corn Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 3/4 cups crushed baked blue corn tortilla chips
3 large eggs
2 cups pumpkin puree
1 (4 ounce) can chopped mild green chilies
1 cup whole kernel corn (fresh or frozen)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
salt
fresh ground black pepper
hot pepper sauce
1 cup salsa
1 cup chopped fresh cilantro
1 avocado, peeled and sliced
1 ripe tomatoes, thinly sliced

Steps:

Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
Layer the crushed tortilla chips in the bottom of the baking dish.
In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
Spoon mixture into the baking dish; smooth it over the chips.
Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.

Nutrition Facts : Calories 216.8, Fat 11.9, SaturatedFat 2.4, Cholesterol 158.6, Sodium 923, Carbohydrate 23.3, Fiber 6.6, Sugar 6.2, Protein 9.1

CLASSIC BAKED CORN PUDDING

Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

Ingredients

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

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