Thanksgiving Corn Pudding Recipes

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THANKSGIVING CORN PUDDING



Thanksgiving Corn Pudding image

This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.

Provided by Karen Andre

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 10

1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ cup white sugar
½ cup butter
½ cup white sugar
½ cup water
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
  • In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

GRANDMA'S CORN PUDDING CASSEROLE RECIPE



Grandma's Corn Pudding Casserole Recipe image

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

½ cup unsalted butter (softened)
⅓ cup sugar
2 eggs
1 cup sour cream
8½ ounces cornbread/muffin mix (1 package, I used Jiffy)
½ cup milk
15 ounces canned corn (drained)
15 ounces cream style corn (undrained)

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

THANKSGIVING CORN PUDDING



THANKSGIVING CORN PUDDING image

Categories     Vegetable     Side     Thanksgiving

Yield 10 servings

Number Of Ingredients 9

6 oz. unsalted butter
3 med. onions, chopped
1/4 c. plus 2 Tbs. AP flour
6 eggs
2 packages frozen corn
4 ears fresh corn
3 c. heavy cream
1 1/2 tsps. salt
2 Tbs. sugar

Steps:

  • Preheat oven to 350. Butter very large souffle dish. Puree 4 c. of the frozen corn. Strip kernels from fresh corn, reserving corn milk. Melt butter in heavy skillet. Sweat onions until translucent. Stir in flour and cook four minutes. Place in bowl to cool. When cooled, add eggs, corn puree, fresh corn and juice, frozen corn, cream, sugar and salt. Season to taste with pepper. Pour batter into pan and bake until pudding is set, 1 1/2-2 hours.

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