Corn Pudding Recipe 425
CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
REAL CREAMED CORN PUDDING
Provided by Amelia Saltsman
Categories Milk/Cream Side Thanksgiving Vegetarian Low Cal High Fiber Dinner Celery Corn Fall Family Reunion Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10-12 servings
Number Of Ingredients 8
Steps:
- Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
- Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
- Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
- Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
- Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
OVEN-ROASTED CORN ON THE COB
Enjoy fresh summer corn the easy way with almost no prep time. It comes out moist, beautifully caramelized, and oozing with flavor from my homemade garlic butter and Creole seasoning. Always spot on delicious!
Provided by Imma
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425℉/218℃.
- In a small bowl, combine garlic butter and Creole seasoning. Set aside.
- Place corn individually with foil paper, top with garlic butter, and brush with Creole seasoning. Wrap the corn. Repeat with the remaining corn, then place on a baking sheet.
- Bake for 20-25 minutes, turning the tray halfway through roasting.
- Remove and serve slightly cool. Brush with more garlic butter mixture if desired.
Nutrition Facts : ServingSize 1 corn on the cob, Calories 53 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 45 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
CORN PUDDING CASSEROLE RECIPE
This Corn Pudding Casserole Recipe is the perfect side dish for any occassion. Using Jiffy Corn Muffin mix makes this quick, easy and delicious.
Provided by BubbaPie
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and grease a large casserole dish or 9x13 pan.
- Mix all ingredients together and pour into prepared pan.
- Bake, uncovered for 40-55 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 516 kcal, ServingSize 1 serving
EASY CORN PUDDING RECIPE
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
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
CORN PUDDING
Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Mix ingredients until blended.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CORN CHIVE PUDDING
Categories Milk/Cream Dairy Egg Side Bake Christmas Vanilla Corn Winter Chive Nutmeg Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
- In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
- In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.
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- Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
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- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add sour cream. Gradually alternate adding muffin mix and milk. Fold in corn.
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