Cheese And Corn Pudding Recipes

CHEESY CORN PUDDING

Steps:

• Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
• Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
• Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.
• Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.

EASY CORN PUDDING

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.

CHEESE GRITS AND CORN PUDDING

Steps:

• Preheat oven to 375°F.
• Bring milk to a simmer in a small saucepan over medium heat.
• Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
• Continue stirring until thick--about 25 minutes.
• Transfer to a large bowl and cool slightly.
• Stir cheese, yolks,and corn into grits.
• Transfer mixture to a large bowl and add the remaining salt and the pepper.
• Beat egg whites in a bowl until stiff peaks form.
• Gently fold egg whites,in thirds,into the corn mixture.
• Fill 8 one-cup ramekins and place on baking sheet.
• Bake until puffed-40 to 45 minutes.
• Serve immediately.