Zeldas Chicken And Corn Pudding Recipes

CREAMY CORN PUDDING

Steps:

• Add the eggs into a large mixing bowl, then beat until everything is 1 color.
• Add in the creamed corn, and whole kernel corn. Mix until well combined.
• Now add in the sugar, ground nutmeg, and vanilla.
• Add sour cream, and mix or fold in.
• Pour in the melted butter, then sprinkle in the corn bread mixture.
• Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
• Bake on 350 F, for 35-40 minutes.
• Remove from the oven, and let sit for 5-7 minutes.
• Serve and enjoy!

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!

SHREDDED CHICKEN AND CORN TOSTADAS

Steps:

• Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
• Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
• In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.