Sweet Indian Corn Pudding Recipes

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INDIAN PUDDING



Indian Pudding image

Provided by Sandra Lee

Categories     dessert

Time 3h8m

Yield 8 servings

Number Of Ingredients 7

1 (3.4-ounce) box instant butterscotch pudding
1 (8.5-ounce) box instant corn muffin mix
3 cups milk
3 eggs, lightly beaten
1/2 cup dark or robust molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Steps:

  • Spray a 4-quart slow cooker with cooking spray; set aside.
  • In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
  • In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
  • Serve warm.

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)



New England Corn Pudding (Indian Pudding 1) image

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)

Provided by Dee514

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 325°F.
  • Lightly grease a 6 or 8 cup soufflé dish with butter.
  • In a medium-size saucepan over medium-low heat, scald the milk.
  • While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
  • Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
  • Remove it from the heat.
  • In a small bowl with a whisk, beat the eggs.
  • Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
  • Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
  • Add the butter and stir until it melts.
  • Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
  • Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  • Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
  • Remove the pudding from the water bath and cool slightly.
  • Serve it warm with vanilla ice cream or heavy cream spooned over the top.

Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

5 eggs
18 ounces or 2 1/2 cups canned sweet corn, drained
14 ounces, or 1 3/4 cups canned creamed corn
1 1/3 cups milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a glass 12 by 10-inch baking dish and set aside
  • In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

INDIAN CORN PUDDING



Indian Corn Pudding image

Provided by Terry Conlan

Categories     Food Processor     Cheese     Egg     Garlic     Onion     Side     Bake     Vegetarian     Corn     Hot Pepper     Healthy     Sour Cream     Tortillas

Yield Makes 12 (3/4-cup) servings

Number Of Ingredients 14

Nonstick vegetable oil spray
Two 6-inch corn tortillas
1 poblano chile
3 cups corn kernels, thawed if frozen
1 1/2 cups 2-percent milk
1/2 teaspoon canola oil
1 cup diced onion
1 teaspoon salt
2 garlic cloves, minced
2 large eggs plus 2 large egg whites, lightly beaten
3/4 cup grated reduced-fat Cheddar (about 3 ounces)
1/2 cup fat-free sour cream
3 tablespoons masa harina de maiz (see tip, below)
1 teaspoon sugar

Steps:

  • Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
  • Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
  • Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
  • In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
  • In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
  • Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
  • Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

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

A SWEET PUDDING OF INDIAN CORN



A Sweet Pudding of Indian Corn image

Provided by Kathleen Curtin

Categories     Milk/Cream     Breakfast     Side     Vegetarian     Quick & Easy     Cornmeal     Simmer

Number Of Ingredients 5

6 cups water
1/4 teaspoon salt
2 cups very coarse grits (Gonsalves brand is best)
1 cup milk
2 tablespoons sugar (or more to taste)

Steps:

  • Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
  • Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
  • Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.

INDIAN CORN PUDDING



Indian Corn Pudding image

I had never tried Indian Corn Pudding before I went up to the Indian Pueblo Cultural Center here in Albuquerque. This is another of Richard Hetzler's creations. I rarely, if ever eat eggs or dairy, but wanted to try a little taste. It was good, but I think I would like the corn to be a bit crunchier as I found it kind of chewy. If I did make this I would make it Vegan. Please note, I didn't include the grilling time for the corn in this recipe.

Provided by Chef Joey Z.

Categories     Corn

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

3 ears corn (grilled, kernals removed)
1 cup heavy cream
3 eggs
2 teaspoons honey
1 sprig fresh thyme
2 teaspoons garlic (fine chopped)

Steps:

  • Clean the corn and grill. Test the kernels making sure they are cooked.
  • Then let it cool and remove the kernels from the cob.
  • Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
  • Add eggs and remaining corn kernels and season with the salt and pepper.
  • Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
  • Remove from pan and cool slightly before serving.
  • Bon Appetit!

INDIAN PUDDING



Indian Pudding image

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

Categories     Dairy     Dessert     Bake     Cornmeal     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
  • Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

SWEET INDIAN CORN PUDDING



Sweet Indian Corn Pudding image

Make and share this Sweet Indian Corn Pudding recipe from Food.com.

Provided by PENNY

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups water
1/4 teaspoon salt
2 cups very coarse grits
1 cup whole milk
2 tablespoons sugar (more to taste)

Steps:

  • Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
  • Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
  • OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.

Nutrition Facts : Calories 233.6, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.1, Sodium 118.4, Carbohydrate 47.4, Fiber 0.8, Sugar 6.7, Protein 5.9

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