Buttery Corn Puddin Recipes

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CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

Steps:

  • Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  • Beat eggs, in a separate bowl, until light and fluffy.
  • Add eggs to corn mixture.
  • Add milk.
  • Add butter.
  • Add salt.
  • Add flour
  • Add sugar.
  • Add pepper.
  • Stir all ingredients together until well combined.
  • Butter a baking dish.
  • Spread the corn mixture into the baking dish.
  • Place baking dish in a larger pan with high sides.
  • Fill outer pan with boiling water, about half way up the side of the corn dish.
  • Place in preheated oven at 250F degrees.
  • Bake until firm and lightly browned on top, about 45-60 minutes.

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

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.

Nutrition Facts :

THE SIMPLEST CORN PUDDING



The Simplest Corn Pudding image

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.

Provided by Elaine Louie

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 5

8 ears of corn, husked
1 tablespoon butter
Salt
Cayenne pepper
Half a lime

Steps:

  • Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
  • Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
  • Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

CREAMY CORN PUDDING



Creamy Corn Pudding image

Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.

Provided by I Heart Recipes

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 15 oz cans of creamed corn
1 15 oz can of whole kernel corn, drained
1 cup melted unsalted butter
4 large eggs
1 cup sour cream
1/2 cup granulated sugar
1/8 tsp ground nutmeg
1 tsp pure vanilla extract
8.5 oz package of sweet corn bread mix

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!

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

EASY CORN PUDDING RECIPE



Easy Corn Pudding Recipe image

This creamy, sweet and savory corn pudding casserole is always a family-favorite holiday side dish. Plus, it is gluten free.

Provided by Brianne @ Cupcakes & Kale Chips

Categories     Side Dish

Time 1h10m

Number Of Ingredients 10

15 oz. can whole kernel corn, (drained or 1 1/2 cups frozen corn, thawed)
34 oz. creamed corn ((two 17-oz. cans))
5 large eggs, (lightly beaten, or 1 1/4 cups liquid egg substitute)
1/2 cup sugar
4 Tablespoons cornstarch
1 1/2 teaspoons seasoning salt
1/2 teaspoon dry mustard
1 teaspoon dried minced onion
1/2 cup milk (- (I have used skim, 1%, and 2% and all have worked fine))
1/2 cup melted butter (margarine, or vegetable oil spread (like Smart Balance))

Steps:

  • Preheat oven to 400°F.
  • Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
  • In a large bowl, combine the two kinds of corn and eggs.
  • In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
  • Stir in the milk and melted butter.
  • Pour the mixture into the prepared dish.
  • Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

Nutrition Facts : ServingSize 0.5 cup, Calories 225 kcal, Carbohydrate 29 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 98 mg, Sodium 667 mg, Fiber 1 g, Sugar 11 g

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

Categories     Side Dish

Time 55m

Number Of Ingredients 9

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

THANKSGIVING CORN PUDDING



Thanksgiving Corn Pudding image

This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.

Provided by Karen Andre

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 10

1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ cup white sugar
½ cup butter
½ cup white sugar
½ cup water
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
  • In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g

WINTER CORN PUDDING



Winter Corn Pudding image

This is the corn pudding recipe that has been served at our holiday dinner table for years. We would never think of switching. I hope your family enjoys it as much as we have.

Provided by Bev I Am

Categories     Corn

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 can whole kernel corn, drained
1 can cream-style corn
2 large eggs, slightly beaten
1/2 cup sugar
2 tablespoons flour
1/2 cup milk
salt and pepper
2 tablespoons butter, on top

Steps:

  • Combine sugar, flour, salt and pepper.
  • Add milk and slightly beaten eggs.
  • Stir in corn.
  • Dot with butter on top.
  • Bake in 375 degree oven, in pan of water for 1 hour.

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

This is a delicious corn pudding recipe made with butter, cream-style corn, whole kernel corn, eggs, and flour. Serve with ham, roast or for holidays.

Provided by Diana Rattray

Categories     Side Dish

Time 1h10m

Number Of Ingredients 8

4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn (or about 2 cups frozen thawed)
3 eggs ( separated )

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Melt butter in a saucepan over medium-low heat.
  • Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.
  • Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. ​The mixture will be thick.
  • Remove from heat and stir in cream-style and kernel corn.
  • Lightly beat egg yolks , and then add to the corn mixture.
  • In a grease-free bowl, beat egg whites until stiff peaks form.
  • Fold egg whites into the mixture.
  • Transfer to a 2-quart buttered casserole.
  • Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.
  • Bake for about 45 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Cholesterol 117 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 741 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

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

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

EDNA LEWIS'S CORN PUDDING



Edna Lewis's Corn Pudding image

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.

Provided by The New York Times

Categories     dinner, lunch, custards and puddings, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons/42 grams butter, melted, plus more for dish
2 cups/350 grams corn (from about 3 ears)
1/3 cup/67 grams sugar
1 teaspoon/5 grams salt
2 large eggs, beaten
2 cups/480 milliliters whole milk
1/2 teaspoon/1 gram freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
  • Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
  • Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
  • Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams

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