Quick Corn Pudding Recipes

EASY CORN PUDDING

Easy Corn Pudding image

Creamy corn casserole like you've never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.

Provided by Julie Clark

Time 55m

Number Of Ingredients 9

Ingredients

5 large eggs ((room temperature))
1/3 cup butter ((melted and cooled))
1/4 cup white sugar
1/2 cup half and half
4 tablespoons cornstarch
1/2 teaspoon vanilla extract
Dash of nutmeg
15.25 ounces white shoepeg whole kernel corn, drained ((1 can))
29.50 ounces cream-style corn ((2 cans))

Steps:

Preheat oven to 400 Degrees fahrenheit.
Spray a flat 9x13 baking pan with cooking spray.
In a large bowl, lightly beat eggs. Add melted butter and sugar.
In a small bowl, whisk together the milk and cornstarch until smooth.
Stir the cornstarch/milk mixture into the egg mixture.
Add the vanilla extract and dash of nutmeg.
Stir in the drained corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 40-50 minutes or until the top is browned and the center is set.
Add salt to taste.
Store any leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 200 kcal, Carbohydrate 27 g, Protein 5 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 278 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

EASY CORN PUDDING

Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

Ingredients

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

QUICK CORN PUDDING

Quick Corn Pudding image

Make and share this Quick Corn Pudding recipe from Food.com.

Provided by Nana Lee

Categories Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans cream-style corn
4 eggs, beaten
4 tablespoons all-purpose flour
1/4 cup butter, melted
1 cup milk
1/2 cup sugar
1/2 teaspoon salt

Steps:

Set oven to 350ºF.
Combine all ingredients in a large mixing bowl.
Pour into a lightly greased 2-quart baking dish.
Bake uncovered for 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 250.9, Fat 9.9, SaturatedFat 5.2, Cholesterol 125.3, Sodium 559.7, Carbohydrate 37.5, Fiber 1.5, Sugar 16.4, Protein 6.6

EASY CORN PUDDING

Easy Corn Pudding image

A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. "It's also an excellent contribution to take to a potluck dinner," suggests Maurine Roehm of Terre Haute, Indiana.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup reduced-fat sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup egg substitute
2 tablespoons butter, melted

Steps:

In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.

Nutrition Facts :

QUICK CORN PUDDING

Quick Corn Pudding image

This is a great side dish and it is super easy to make. It tastes just like something you would get a one of those family style restaurants! Goes great with chicken or steak.

Provided by Mrs. Doeinck

Categories Corn

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 green onions with tops
4 tablespoons butter
1 (15 1/4 ounce) can whole kernel corn
1 (14 1/4 ounce) can cream-style corn
1 cup sour cream
1 (7 ounce) package corn muffin mix
2 large eggs

Steps:

Preheat the oven to 325°F and spray a 1/12 quart baking dish with nonstick cooking spray.
Chop the green onions finely. Place the butter in a small microwave-safe bowl. Microwave on HIGH until melted, about 15 to 30 seconds.
Drain whole kernel corn. Combine with green onions, butter, cream-style corn, sour cream and corn muffin mix in a medium bowl and mix well.
Whisk the eggs in a small bowl until blended. Add the eggs to the corn mixture in bowl and mix just until ingredients are moistened. 5 Spoon batter into prepared backing dish. Back until set, about 45 minutes to an hour. Serve immediately.

Nutrition Facts : Calories 424.4, Fat 22.4, SaturatedFat 11.6, Cholesterol 108.4, Sodium 901.2, Carbohydrate 51.5, Fiber 4.7, Sugar 11.1, Protein 9

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