Southerncornpudding Recipes

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CREAMY CORN PUDDING



Creamy Corn Pudding image

Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.

Provided by I Heart Recipes

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 15 oz cans of creamed corn
1 15 oz can of whole kernel corn, drained
1 cup melted unsalted butter
4 large eggs
1 cup sour cream
1/2 cup granulated sugar
1/8 tsp ground nutmeg
1 tsp pure vanilla extract
8.5 oz package of sweet corn bread mix

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!

EASY SOUTHERN JIFFY CORNBREAD PUDDING RECIPE



Easy Southern Jiffy Cornbread Pudding Recipe image

This Southern style Jiffy Cornbread Pudding is so good your familly will wonder why you don't make it once a week! Enjoy this recipe and watch it dissapear!

Provided by Pam List

Categories     Vegetable

Time 55m

Number Of Ingredients 7

2 eggs slightly beaten
1/4 cup butter melted
1/4 cup butter for a casserole dish
8 oz. container sour cream
1 can regular kernel corn drained
1 can creamed corn
1 box Jiffy Cornbread Mix

Steps:

  • Preheat oven to 350 degrees F
  • Butter casserole dish.
  • Place slightly beaten eggs, melted butter, sour cream, creamed corn and whole kernel corn in a large mixing bowl.
  • Combine ingredients well.
  • Add Jiffy Cornbread mix and store until mixed will into corn mixture.
  • Pour into large buttered casserole dish.
  • Bake uncovered forty-five minutes making sure interior heat registers to at least 160 degrees Fahrenheit.
  • The casserole should have golden edges and the middle should be firm to the touch.

Nutrition Facts : Calories 300 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 400 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

Steps:

  • Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  • Beat eggs, in a separate bowl, until light and fluffy.
  • Add eggs to corn mixture.
  • Add milk.
  • Add butter.
  • Add salt.
  • Add flour
  • Add sugar.
  • Add pepper.
  • Stir all ingredients together until well combined.
  • Butter a baking dish.
  • Spread the corn mixture into the baking dish.
  • Place baking dish in a larger pan with high sides.
  • Fill outer pan with boiling water, about half way up the side of the corn dish.
  • Place in preheated oven at 250F degrees.
  • Bake until firm and lightly browned on top, about 45-60 minutes.

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

CORN PUDDING RECIPE



Corn Pudding Recipe image

Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients - no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it's definitely tried and true!

Provided by From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper

Categories     side dish

Time 1h15m

Number Of Ingredients 7

3 large eggs
2 cups corn, fresh or frozen (thawed and patted dry)
2 tablespoons granulated sugar
2 tablespoons all-purpose flour, preferably unbleached
1 teaspoon table salt
2 tablespoons salted butter
2 cups whole milk

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.)

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}



Corn Pudding {traditional and gluten free recipes} image

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Provided by Mary Younkin

Categories     Side Dish

Time 1h

Number Of Ingredients 11

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn ((2 cans))
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour * (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup brown rice flour
2 tablespoons potato starch

Steps:

  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  • Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
  • Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
  • Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

SOUTHERN JIFFY CORN PUDDING



Southern Jiffy Corn Pudding image

We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.

Provided by LILTEXQT

Categories     Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained

Steps:

  • Melt butter in a casserole dish.
  • Mix in egg and then all remaining ingredients.
  • Bake at 350 degrees for 1 hour.

SOUTHERN CORN PUDDING



Southern Corn Pudding image

Molly O'Neill is the Food Editor for the Grandparents.com website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Grandparents.com. Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !

Provided by twissis

Categories     Low Protein

Time 35m

Yield 8 1/2 cup servings, 8 serving(s)

Number Of Ingredients 7

2 (14 3/4 ounce) cans creamed corn (Del Monte suggested)
1/3 cup milk
2 eggs (beaten)
3 tablespoons sugar
10 saltine crackers (crushed)
saltine crackers (crushed, optional topping)
fresh ground black pepper (to taste)

Steps:

  • Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
  • Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
  • Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
  • NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.

Nutrition Facts : Calories 140, Fat 2.4, SaturatedFat 0.8, Cholesterol 47.9, Sodium 387.5, Carbohydrate 28.6, Fiber 1.5, Sugar 8.5, Protein 4.2

SOUTHERN CORN PUDDING



Southern Corn Pudding image

This Southern Corn Pudding recipe is pure comfort food, perfect to accompany your favorite steak and potatoes or good chicken recipes.

Provided by Jenny from Not Entirely Average

Categories     Side Dish

Time 1h10m

Number Of Ingredients 10

2 cups whole kernel corn (may be fresh or frozen)
1 (15) ounce can cream style corn
3 tablespoons butter (divided, 2 tablespoon melted)
4 large eggs (lightly beaten)
3 tablespoons flour
1 heaping tablespoon sour cream
1/2 cup whole milk (may substitute heavy cream)
3 tablespoons sugar
1/2 teaspoon Kosher salt
pinch black pepper

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.

Nutrition Facts : ServingSize 1 serving, Calories 139 kcal, Carbohydrate 10 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 136 mg, Sodium 365 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Provided by Jacquita

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g

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