Corn Pudding Stuffed With Greens Recipes

CORN PUDDING STUFFED WITH GREENS

Steps:

• In a large cast-iron skillet or Dutch oven over medium heat, add the bacon and cook for 3 minutes before adding onions. Cook for 12 minutes until bacon and onions are browned. Add the greens and stir well. Then add the water and the stock and crushed red pepper. Cook over medium-high heat, stirring on occasionally, until water is down to about a cup and stems are tender, about 45 minutes. Adjust salt. Drain well, then finely chop greens and bacon.
• Heat oven to 350 degrees. Melt butter in a large sauté pan over medium heat. Add the onion, celery and diced red pepper, and cook until soft. Add the garlic, sage, basil, black pepper and crushed red pepper. Cook for 1 minute more. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir. Stir in cream. In a small bowl, beat the eggs well, then add to cornbread mixture and mix well.
• Fill 8 buttered 6-ounce glass custard cups halfway with the cornbread mixture. Spoon in 2 tablespoons of the chopped mustard greens. Add more cornbread mixture, but do not fill to the top. Place the cups in a 9-by 12-inch baking dish, and carefully add water to about a half-inch. Cover with foil and bake for 50 to 60 minutes. The pudding should be firm to the touch in the middle of each dish. While it is still hot, turn out each pudding and serve. Or wrap well in plastic wrap and freeze. Allow to thaw in the refrigerator and reheat before serving.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

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!

GRANDMA'S CORN PUDDING

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.

CORN PUDDING

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.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.