Cajun Corn Pudding Recipes

CAJUN CORN PUDDING RECIPE - (4.5/5)

Cajun Corn Pudding Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 17

Ingredients

butter (baking dish)
1/4 cup breadcrumbs (fine)
4 sweet corn (ears)
2 tbsps olive oil
sea salt
1/4 tsp cayenne pepper
6 slices bacon (chopped)
3/4 cup diced onion
3/4 cup bell pepper (diced)
2 cups heavy cream
1 cup milk
5 eggs
1/2 cup grated parmesan cheese
1/2 cup cornmeal
1/4 cup sugar
2 tbsps freshly ground pepper
1/4 grated nutmeg (teaspooon

Steps:

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish. Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside. Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat. In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.

CAJUN CORN PUDDING

Cajun Corn Pudding image

Ground red pepper and tasso, country ham or baked ham give basic corn pudding a little extra flavor. Recipe is from Crisco.

Provided by Pinay0618

Categories Pork

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

crisco original nonstick cooking spray
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
2 large eggs, beaten
1/2 cup butter, melted
1 cup sour cream
1 (7 ounce) package martha white sweet yellow cornbread mix
1/2-1 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can whole kernel corn
1 cup chopped cooked tasso, country ham or 1 cup baked ham

Steps:

HEAT oven to 375°F Spray 8-inch square (2-quart) baking dish with no-stick cooking spray. Heat oil in large skillet over medium high heat. Add onion and bell pepper. Cook about 3 minutes or until slightly wilted, stirring occasionally.
BEAT eggs in large mixing bowl. Add melted butter, sour cream, cornbread mix and red pepper; stir until well blended. Stir in cream style corn, whole kernel corn, ham and cooked vegetables. Pour into greased baking dish. BAKE 48 to 55 minutes or until set and golden brown.

Nutrition Facts : Calories 301.3, Fat 19, SaturatedFat 9.7, Cholesterol 74, Sodium 501.3, Carbohydrate 30.4, Fiber 3, Sugar 8.1, Protein 5.1

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