John Lorings Corn Pudding Recipes

JOAN AND JOHN'S CORN PUDDING

Steps:

• Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
• Chop onion, garlic, and fresh thyme.
• Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
• Preheat oven to 350°F Butter a 2-quart baking dish and set aside.
• In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat. Add the onions and cook stirring for two minutes. Add the garlic and cook, stirring, for an additional minute. Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes. Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes. Set aside and let cool.
• In a large bowl, whisk the eggs, cream, and sugar until frothy. Add the remaining one teaspoon of thyme and black pepper.
• Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
• Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture. Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
• Pour into the prepared two quart casserole dish and put into the heated oven. Bake until the custard is set and a knife inserted into the center of the dish comes out clean - about 60 minutes.
• Remove from oven and let rest at least ten minutes before serving.

EASY CORN PUDDING

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.

CHEF JOHN'S CREAMY CORN PUDDING

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.

JOHN LORING'S CORN PUDDING

Steps:

• Preheat the oven to 375 degrees. Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside. Cut the crusts from the bread, and discard the end slices. Cut each slice into four squares.
• Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
• In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg. Beat by hand until thoroughly mixed. Add the cheese and corn, and mix well.
• Pour the corn mixture over the bread. Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.