Tennessee Honey Corn Pudding Recipes
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
TENNESSEE HONEY CORN PUDDING RECIPE - (4.2/5)
Provided by Kyle-2
Number Of Ingredients 15
Steps:
- In a large bowl, lightly beat eggs; add half & half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400°F oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.
THE SIMPLEST CORN PUDDING
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.
Provided by Elaine Louie
Categories easy, side dish
Time 40m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
- Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
- Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.
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SWEET KENTUCKY BOURBON CORN PUDDING | HALF BAKED HARVEST
From halfbakedharvest.com
4.1/5 (51)Total Time 1 hrCategory Side DishCalories 558 per serving
- In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. If your batter seems thick add milk to make it pourable, but no more than 1/2 cup. Stir in the cheddar cheese.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes or until lightly golden and no longer wiggly in the center. Allow to sit 10 minutes before serving. Serve warm with the candied Jalapeños.
- Add the sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.
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- In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the almond milk, followed by the cornmeal, cornstarch, salt, corn kernels and scallions. Whisk until just combined.
- Lightly grease an 8 x 8 casserole or baking dish and pour in the corn mixture. Bake in the oven until the pudding is set, about 30 minutes. If you want the top to be browned, transfer the dish to the broiler for 1 minute.
SAVORY CORN PUDDING RECIPE - WEBMD
From webmd.com
Cuisine AmericanCategory DinnerServings 12Calories 152 per serving
- Heat milk and honey in a medium saucepan over medium-low heat. Cut vanilla bean in half lengthwise. Use the tip of the knife to scrape the seeds into the milk and add the pod. As soon as bubbles cover the surface of the milk, turn off the heat and let the vanilla steep for 10 minutes. Discard the pod.
- Meanwhile, heat butter and oil in a large skillet over medium-high heat. Add corn, onion, salt and pepper; cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Remove from the heat. Carefully pour the vanilla milk into the skillet with the vegetables and whisk until well blended.
- Whisk eggs in a large bowl. Sprinkle flour and cornmeal over the eggs and whisk to combine. Whisk 2 tablespoons of the corn-milk mixture into the egg mixture. Then whisk the rest of the corn-milk mixture into the egg mixture until combined. Pour into the prepared baking dish.
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