Atlantas Hometown Corn Pudding Recipes

AUNT LINDA'S CORN PUDDING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter or spray 9x13 baking dish.
• 3. Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
• 4. Pour into a buttered 9x13 dish.
• 5. Bake in the preheated oven for about 60 minutes. Make sure the middle is not "jiggly" before taking it out of the oven. Sometimes it will look done and be nice and golden brown but the middle is not cooked.

OLD FASHIONED CORN PUDDING

Steps:

• 1. Heat oven to 350 degrees F. Generously coat a 2-3 quart baking dish with cooking spray. Set aside.
• 2. In a large bowl, combine the flour, sugar and salt. Add the eggs and mix well. Mix in the cream and melted butter, Whisk with a wire whisk until all combined. Add the drained corn and creamed corn and mix until all combined.
• 3. Transfer to prepared baking dish.
• 4. Bake for 1 hour to 1 hour 15 minutes or until edges start to brown and middle is set.

"ALMOST FAMOUS" CORN PUDDING

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
• Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
• (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

HILDA CROCKETT'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 1 1/2-quart baking dish.
• Combine sugar and cornstarch in medium bowl.
• Add eggs, corn and milk and mix well.
• Turn into baking dish and dot generously with butter.
• Bake until center is almost firm, about 1 hour.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

ATLANTA'S HOMETOWN CORN PUDDING

Steps:

• preheat oven to 325*F.
• place corn in food processor with steel blade attachment. pulse several times to chop corn kernels. transfer contents to saucepan.
• add 1 cup of hot milk and butter, season and cook 12 minutes over low heat.
• pour beaten eggs into bowl and add remaining ingredients. correct seasoning if needed.
• pour pudding into 4-cup souffle mold. place mold in roasting pan and pour in enough hot water to measure 1inch deep.
• cook 60 to 70 minutes in oven.