Hearty Corn Pudding Recipes

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HEARTY CORN PUDDING



Hearty Corn Pudding image

Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 13

4 large eggs
1/2 cup heavy whipping cream
3 tablespoons sugar
3 tablespoons cornstarch
1/2 to 1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
4 bacon strips, cooked and crumbled
4 green onions, chopped
1/2 cup shredded cheddar cheese
Maple syrup, optional

Steps:

  • In a large bowl, beat the eggs, cream, sugar, cornstarch, vanilla, salt and cayenne until smooth. Stir in the corn, cream-style corn, bacon and onions. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. Serve with syrup if desired.

Nutrition Facts : Calories 241 calories, Fat 12g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 575mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.

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.

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