Favorite Corn Pudding Recipes

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EASY CORN PUDDING



Easy Corn Pudding image

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream

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.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

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 :

CORN PUDDING



Corn Pudding image

I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.

Provided by ratherbeswimmin

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or 1/2 cup margarine, melted
6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained

Steps:

  • Combine sugar, flour, baking powder and salt.
  • Whisk together eggs, cream, and butter.
  • Gradually add sugar mixture, whisking until smooth; stir in corn.
  • Pour into a lightly greased oblong baking dish.
  • Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
  • Let stand 5 minutes.

Nutrition Facts : Calories 489.2, Fat 38.6, SaturatedFat 22.5, Cholesterol 251.5, Sodium 720.4, Carbohydrate 30.9, Fiber 2.2, Sugar 13.3, Protein 9.9

CHEF JOHN'S CREAMY CORN PUDDING



Chef John's Creamy Corn Pudding image

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 pounds frozen yellow corn, thawed and drained
3 tablespoons maple syrup
6 large eggs
½ cup milk
3 teaspoons kosher salt (cut in half if using fine salt)
¼ teaspoon cayenne pepper
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups heavy cream
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  • Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  • Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  • Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g

WORLD'S BEST CORN PUDDING



World's Best Corn Pudding image

Make and share this World's Best Corn Pudding recipe from Food.com.

Provided by Bliss

Categories     Corn

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 cups corn, fresh grated or rib (i used canned and it was fine)
1/2 cup flour
2 cups whole milk
8 eggs, beaten
1 cup butter, melted
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease a 10x15" baking dish.
  • Blend the corn and flour together, and set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Beat in the butter, sugar, salt and vanilla.
  • Stir in the corn mixture.
  • Pour the custard into the prepared pan.
  • Bake for 45-60 min.
  • until the pudding is set and golden.
  • Cut into squares and serve at once.
  • 8-10 portions.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

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

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

GOOD OLD AMERICAN CORN PUDDING



Good Old American Corn Pudding image

Provided by Food Network

Time 1h15m

Number Of Ingredients 16

1 tablespoon butter
1 medium onion (small dice)
1 teaspoon minced garlic
Kernels from 6 ears of corn
Salt and pepper to taste
1 quart corn stock (recipe follows)
1 quart heavy cream
10 ounces yellow cornmeal
1/2 cup chives
6 corn stalks, stripped of kernels
1 medium onion, large dice
2 carrots
2 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
2 quarts water

Steps:

  • Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
  • Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.

BEST BAKED CORN PUDDING



Best Baked Corn Pudding image

Corn pudding is a all time favorite of mine. Corn that is just that little bit different from the standard "good ol' corn on the cob." This is easy but with a little twist and a little added spice. It gives a little Mexican flare, but still not too hot.

Provided by SarasotaCook

Categories     Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

17 ounces Jiffy corn muffin mix (or 2 boxes)
16 ounces sour cream (no fat free for this)
4 eggs, beaten
24 ounces creamed corn (1 1/2 - 15 oz cans approx.)
1 cup corn, roasted (2 ears of corn approx.)
1/4 cup milk
4 ounces green chilies
1/2 cup pimiento, chopped
3 scallions, fine chopped (green and white)
1 cup monterey jack pepper cheese
1/2 teaspoon cumin
1 tablespoon salt (to taste)
1 teaspoon pepper (to taste)
1/2 cup butter

Steps:

  • Roast the corn. I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
  • Reduce the oven to 350. In a casserole dish, add the butter and melt in the oven.
  • After the corn cools, cut off the kernels, should be about 1 cup. In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well. Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees. Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
  • Cool 5 minutes and serve and enjoy.
  • This is great with grilled fish, fried catfish, goes great with anything BBQ'd.

Nutrition Facts : Calories 901, Fat 52.3, SaturatedFat 27.6, Cholesterol 236.5, Sodium 2719, Carbohydrate 92.7, Fiber 8.4, Sugar 23.3, Protein 21.2

CORN PUDDING



Corn Pudding image

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

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

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.

BEST CORN PUDDING



Best Corn Pudding image

This is the best corn side dish, your friends will be begging for more! Excellent with steak or chicken and deceptively easy to make. People will rave about it and want the recipe!

Provided by Stacie B.

Categories     Corn

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 ears corn
1/4 cup cream
1 tablespoon chopped fresh rosemary
3 tablespoons butter
salt & pepper

Steps:

  • Pre heat oven to 375. Cut kernals off of raw, husked corn. Scrape husks with back of knife blade to get all the starch (Very important that you do not miss this step)! Mix all ingredients together except for butter and transfer to small casserole dish. Cut butter into small squares and place on top of corn. Pop in oven for 20 min or until corn starts to turn brown.

Nutrition Facts : Calories 193.6, Fat 10.6, SaturatedFat 5.8, Cholesterol 26.3, Sodium 55.3, Carbohydrate 25.1, Fiber 2.9, Sugar 5.4, Protein 4.3

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