CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORN BREAD PUDDING
Steps:
- Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
SOUTHWESTERN CORN PUDDING
Categories Cheese Dairy Vegetable Side Bake Cornmeal Corn Bell Pepper Winter Monterey Jack Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 10
Steps:
- Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
- Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
- Also known as a California chili; available at Latin American markets and many supermarkets.
SOUTHWEST CORNBREAD
Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.
Provided by My Food and Family
Categories Spices
Time 40m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch pan.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOUTHWESTERN CORN PUDDING
Addapted from Southern Living to be healthier. You can cook this in the oven if you like, 40 to 50 mins at 350. Great side with grilled meat, especially BBQ Chicken or Pork. I'm revising this for the size of pan needed.
Provided by MsSally
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients.
- Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
- Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
- *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
- Note: If making 1/2 of recipe, use 8 x 8 dish.
Nutrition Facts : Calories 358.8, Fat 12.4, SaturatedFat 7, Cholesterol 29, Sodium 1248.1, Carbohydrate 48.6, Fiber 3.4, Sugar 22.8, Protein 18.9
SOUTHWESTERN CORNBREAD STUFFING (DRESSING)
Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.
Provided by Galley Wench
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1
SOUTHWEST CORNBREAD PUDDING
This dish is a cross between traditional cornbread and sweet corn pudding. It can be served as a side dish for brunch or dinner and as an alternate dressing at Thanksgiving. This dish took first place in a local cooking contest in Santa Barbara and will be featured on an upcoming episode of the Cooking Channel's Perfect 3 show with Kelsy Nixon, Enjoy
Provided by GeoJLevyCooks
Categories Corn
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- Pre-heat oven to 350 deg.
- Coat a 9" x 13" baking pan with Pam.
- Grill the peppers until chared on all sides. Put in a non-reactive bowl, cover and let sweat for 30 minutes. Skin and seed, and coarsely chop.
- Mix together the first 3 ingredients in a small bowl.
- Combine the next 7 ingredients in a large bowl and gradually stir in the wet ingredients.
- Add in the corn, beans, chilies, peppers and cheese and combine all ingredients.
- Pour into greased baking dish, and bake for 35 minutes. Remove from oven, place the sliced peppers on top and return to the oven for 10 minutes or until firm in the middle.
- Remove from the oven and cool slightly.
- Cut into squares or scoop out and serve warm, garnish with a dollop of Mexican crema or the sour cream.
Nutrition Facts : Calories 265.1, Fat 14.6, SaturatedFat 8.6, Cholesterol 51.4, Sodium 415.8, Carbohydrate 30.2, Fiber 3.6, Sugar 8.8, Protein 6.2
EASY SOUTHWESTERN CORNBREAD
Make and share this Easy Southwestern Cornbread recipe from Food.com.
Provided by Joe Smith 2.0
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
- Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 198.2, Fat 7, SaturatedFat 2.7, Cholesterol 31.8, Sodium 493.1, Carbohydrate 29, Fiber 2.2, Sugar 6.2, Protein 5.8
SOUTHWESTERN CORNBREAD STUFFING (AKA CORN PUDDING)
This is a good side dish for just about any TexMex or Mexican entree. It is also a nice alternative to the typical beans and rice. You can also put this in the oven with something else and bake at the same time.
Provided by Roo1979
Categories Tex Mex
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 deg.
- Combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
- Stir in milk, oil, and 1 beaten egg. Mix well.
- Pour into 8 or 9 inch greased pan.
- Bake for 20-25 minutes or until cornbread is golden brown.
- Turn out of baking pan and let cool enough to touch.
- Reduce oven temperature to 350 deg.
- Crumble cornbread into the same 8 or 9 inch baking dish.
- Add red pepper, green onions, green chilis, and corn and mix them together well.
- In a small mixing bowl beat the 2 eggs. Add enchilada sauce and buttermilk. Mix well.
- Pour this mixture over the cornbread mixture. Mix and make sure all cornbread gets coated evenly.
- Bake for 1 hour.
- Serve with your favorite TexMex or Mexican entree.
Nutrition Facts : Calories 579.9, Fat 22.3, SaturatedFat 5, Cholesterol 169.6, Sodium 424.6, Carbohydrate 80.8, Fiber 4.8, Sugar 19.2, Protein 16.8
SOUTHERN BREAD PUDDING
The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.
Provided by ban_the_circus
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
- Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
- Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
- Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 40.8 g, Cholesterol 111.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 215.2 mg, Sugar 29.1 g
SOUTHWESTERN CORNBREAD PUDDING
This bread pudding is savory, not sweet. A melding of the delicious southwestern flavors of corn, chiles, coriander, cumin, and cheese, it makes a wonderful side dish to a roasted loin of pork or beef.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the cornbread, preheat the oven to 400°F. Combine all the ingredients in a bowl and mix well. Pour the batter into a greased 9 by 9-inch baking pan and bake for about 25 minutes, until the top is golden brown. Remove the cornbread from the oven and allow to cool slightly.
- When cool enough to handle, cut or break the cornbread into 1 1/2-inch cubes and place in a bowl. Using your hands, mix in the corn kernels, chile, green onions, cheddar, Monterey Jack, chard, coriander, and cumin. Transfer to the slow cooker.
- In a blender, combine the buttermilk, eggs, and enchilada sauce and mix well. Pour over the ingredients in the cooker. Cover and cook on low for about 3 hours, until the pudding is set. Serve immediately.
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