CORN PUDDING CASSEROLE RECIPE
The Southern holiday sideboard isn't complete without a pan of cheesy and creamy corn pudding. This version, made with fontina or Swiss cheese, is more savory than sweet. If fresh corn isn't in season, you can use frozen corn. Drain the thawed corn well so it doesn't make the casserole watery.
Provided by Emily Nabors Hall
Categories Casserole
Time 1h15m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
- Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives.
SAGAPONACK CORN PUDDING
Steps:
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
SUMMER RAINBOW CORN PUDDING CASSEROLE
I GAVE THIS RECIPE IT'S NAME BECAUSE OF ALL THE VIBRANT COLORS WITHIN THE DISH. I was amazed that I got 5 cups of corn from 6 ears, so with the other added ingredients, this dish made a 9X13 size dish. It is a perfect recipe for this time of year using fresh sweet corn, I am sure you can use frozen as well. I did put my own spin on this recipes using ingredients to make it a bit healthier. The ORIGINAL recipe came from an OLD McCalls cookbooks. I found that it was a great way to use the bargain fresh corn I had just purchased. Plus it tasted great, & made an impressive Presentation.
Provided by Rose Mary Mogan @cookinginillinois
Categories Vegetables
Number Of Ingredients 17
Steps:
- PLEASE NOTE BECAUSE I USED 6 EARS OF CORN THIS MADE A DOUBLE RECIPE, SO YOU MAY WANT TO CUT IT IN HALF. Preheat oven to 325 degrees F. Spray a 9X12 X2 inch casserole dish with non stick cooking spray and set aside till needed.
- Cut corn off cob at least twice and scrape with sharp knife to remove the milk from the cob. I GOT THIS MUCH FROM JUST ONE EAR OF CORN.
- Spray a medium size skillet liberally with nonstick cooking spray. Heat over medium high heat, add onions and sauté until crisp tender about 2 minutes or so. Then remove from heat.
- Beat eggs in a large bowl first before you add other ingredients. To cut back on the fat content, you may want to use half the eggs and half egg whites, or use egg beaters, next time I will try with egg beaters to cut out some of the calories.
- Chop the red pepper into medium size pieces. Then add to bowl and stir.
- Now add corn green onions and chive, & mix till combined.
- In a small bowl add the flour sugar or Splenda, salt, pepper, & nutmeg & blend together. Then stir into corn mixture. Then add the olive oil OR BUTTER and whipping cream or Greek yogurt & mix well.
- Add the cheeses and stir to blend. You may want to use fat free cheeses or eliminate it all together to cut out calories. But I pretty much stayed true to the recipe since it was the first time I made it.
- Pour into prepared dish. Arrange the quartered tomatoes & onion blades on top. Place casserole dish in a larger pan, and add 1 inch of hot water, around casserole dish.{I CONFESS, I DID NOT USE THE WATER BATH METHOD I JUST BAKED IT LIKE MY OTHER CORN CASSEROLE DISHES} Bake UNCOVERED 1 HOUR AND 10 MINUTES OR UNTIL CUSTARD IS FIRM, & knife inserted in center comes out clean.
- Serve Hot as desired.
GRANDMA'S CORN PUDDING CASSEROLE RECIPE
If you love cornbread, then you are going to like this corn pudding casserole recipe.
Provided by Lauren
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 9x13" baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs in one at a time, beating well after adding each one.
- Beat in sour cream.
- Add in muffin mix and milk, mix well.
- Fold in the corn.
- Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.
Nutrition Facts : Calories 418 kcal, Carbohydrate 47 g, Protein 7 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 89 mg, Sodium 531 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 9 g, ServingSize 1 serving
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