Dried Corn Puddings Recipes

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OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

Steps:

  • In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

TOASTED SWEET CORN PUDDING



Toasted Sweet Corn Pudding image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Corn     Family Reunion     Christmas Eve     Potluck     Buttermilk     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
  • Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
  • Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

DRIED-CORN PUDDINGS



Dried-Corn Puddings image

Categories     Milk/Cream     Blender     Egg     Side     Bake     Vegetarian     Corn     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

2 cups dried sweet corn (available by mail order from John Cope's Food Products, Inc., P.O.Box 419, Rheems, PA 17570-0419, Tel. 717-367-5142, and at some specialty foods shops)
2 teaspoons salt
4 1/2 teaspoons sugar
3 1/2 cups milk, scalded
1 tablespoon double-acting baking powder
4 large eggs, beaten lightly
1 cup thinly sliced scallion greens
2/3 cup thawed frozen corn kernels, patted dry
rosemary sprigs for garnish

Steps:

  • In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

CORN PUDDING I



Corn Pudding I image

A zesty corn pudding recipe I got from my mother-in-law. My husband loves to have it each year for Thanksgiving.

Provided by Dana

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 5

Number Of Ingredients 14

1 ½ teaspoons olive oil
1 cup chopped onion
½ cup red bell pepper, chopped
1 teaspoon minced garlic
2 cups whole kernel corn, drained
1 cup milk
¼ cup cornmeal
1 egg
2 egg whites
1 ½ cups shredded Cheddar cheese
2 tablespoons chopped fresh parsley
½ cup crushed tortilla chips
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
  • Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
  • In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
  • Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
  • Bake for 40 to 45 minutes or until firm.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 25.8 g, Cholesterol 76.7 mg, Fat 16.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 8.5 g, Sodium 478.1 mg, Sugar 6.7 g

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