Corn Pudding Linda Evans Version Recipes

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LINDA EVANS' DYNASTY CORN PUDDING



Linda Evans' Dynasty Corn Pudding image

Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. In a blender or food processor, puree 1 cup corn kernels with melted butter and

Provided by Linda Evans

Time 10m

Yield 12

Number Of Ingredients 9

4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cup fresh corn kernels (from 4 to 5 ears), divided
2 eggs
1 cup sour cream
9 oz Monterey Jack (or pepper Jack cheese), cut into ½-inch cubes
½ cup cornmeal
1 (4-oz) can whole green chiles, drained, patty dry and cut into 1/2 inch pieces
½ tsp salt
½ cup grated Parmesan cheese (I prefer Parmigiano-Reggiano)

Steps:

  • Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Kitchen Counter Per Serving: 270 calories, 13g carbs, 9g protein, 20g fat, 85mg cholesterol, 510mg sodium, 1g fiber

Nutrition Facts :

DYNASTY CORN PUDDING



Dynasty Corn Pudding image

This recipe came from Parade magazine and was submitted by Linda Evans. I haven't made it yet, but it won't be long.

Provided by Pebbles

Categories     Corn

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, melted plus addl for greasing
3 cups fresh corn kernels, ears (4-5, I will use frozen)
2 eggs
1 cup sour cream
9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
1/2 teaspoon salt
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
  • In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
  • In a large bowl, combine all remaining ingredients, except parmesan cheese.
  • Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.
  • (note: you can broil for a couple of minutes at end to get golden spots on top).

LINDA EVANS' DYNASTY CORN PUDDING RECIPE - (4.2/5)



Linda Evans' Dynasty Corn Pudding Recipe - (4.2/5) image

Provided by á-8623

Number Of Ingredients 9

4 oz (1 stick) unsalted butter, melted, plus additional for greasing
3 cups fresh corn kernels (from 4 to 5 ears), divided
2 eggs
1 cup sour cream
9 oz Monterey Jack (or pepper Jack cheese), cut into 1/2-inch cubes
1/2 cup cornmeal1
4-oz) can whole green chiles, drained, patted dry, and cut into 1/2-inch pieces
1/2 tsp salt
1/2 cup grated Parmesan cheese (I prefer Parmigiano-Reggiano

Steps:

  • 1. Preheat oven to 350°F. Generously butter a 2-quart rectangular casserole dish. 2. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs. 3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden. Cook's note: If the top isn't browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn't burn. Linda's Tips: •To add more bite, sprinkle in some hot sauce, like Frank's RedHot. •For an even cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Try taking a daily one-hour walk like I do.

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