Southern Corn Pudding Not Sweet Recipes

CREAMY CORN PUDDING

Steps:

• Add the eggs into a large mixing bowl, then beat until everything is 1 color.
• Add in the creamed corn, and whole kernel corn. Mix until well combined.
• Now add in the sugar, ground nutmeg, and vanilla.
• Add sour cream, and mix or fold in.
• Pour in the melted butter, then sprinkle in the corn bread mixture.
• Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
• Bake on 350 F, for 35-40 minutes.
• Remove from the oven, and let sit for 5-7 minutes.
• Serve and enjoy!

CORN PUDDING RECIPE

Steps:

• Bring all ingredients to room temperature.
• Preheat oven to 350 degrees.
• Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
• Melt butter in microwave; set aside to cool.
• In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn't yet at a full boil (this is also referred to as "scalded" milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
• Pour melted butter evenly over top of pudding; don't stir!
• Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
• Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
• Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
• Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)

SOUTHERN CORN PUDDING

Steps:

• Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding.
• In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well.
• Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water.
• Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set.
• Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.

KATHY'S SOUTHERN CORN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.