Best 2 Corn And Squash Pudding Recipes

Indulge in the culinary delight of corn and squash pudding, a delectable dish that harmoniously blends the sweet flavors of corn and squash with a touch of savory goodness. This versatile dish can be enjoyed as a hearty breakfast, a flavorful side dish, or even a comforting main course. With its vibrant colors and delectable taste, corn and squash pudding is a feast for both the eyes and the palate. Discover two distinct recipes within this article: a traditional corn and squash pudding that stays true to its classic flavors, and a sweet corn and squash pudding that adds a hint of sweetness to the mix. Both recipes offer step-by-step instructions, making them accessible to home cooks of all skill levels. Get ready to embark on a culinary journey that celebrates the bounty of fresh corn and squash, resulting in a dish that is not only delicious but also visually stunning.

Let's cook with our recipes!

ROASTED CORN PUDDING IN ACORN SQUASH

Roasted Corn Pudding in Acorn Squash image

This sounded so good that I put it here for safe keeping till the thermostat starts to drop. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html Here also are some useful coments there were on that site. I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle? Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash

Provided by Debbwl

Categories Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or 1 tablespoon olive oil
1 cup milk
1 egg white
2 egg whites
1/2 cup fresh corn kernel, thinking i will use frozen (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup scallion, chopped
1/8 teaspoon nutmeg, grated
1/4 teaspoon sea salt
1/3 cup white cheddar cheese, grated

Steps:

Preheat the oven to 375F degrees with a rack in the middle.
Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Nutrition Facts : Calories 205.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 27.7, Sodium 291.4, Carbohydrate 24, Fiber 3, Sugar 0.6, Protein 9.8

CORN WITH SQUASH

Corn With Squash image

Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.

Provided by Kumquat the Cats fr

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 small squash, tender, trimmed
1 tablespoon olive oil
1 small yellow onion, peeled and chopped
3 cups corn kernels (fresh, from about 3 ears)
4 sprigs fresh parsley, chopped (optional)
salt & freshly ground black pepper, to taste

Steps:

Cut sqash in half lengthwise and thinly slice crosswise and set aside.
Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
Add squash and cook, stirring often, until just soft, about 6-8 minutes.
Add corn and cook, stirrig often, about 5 minutes more.
Add parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5

Tips:

For the best flavor, use fresh corn and squash.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain the canned corn well before using it.
If you don't have fresh squash, you can use frozen or canned squash. Just be sure to drain the canned squash well before using it.
You can use any type of milk in this recipe, but whole milk will give you the richest flavor.
You can also use any type of cheese in this recipe, but cheddar cheese is a classic choice.
Be sure to grease the baking dish well before pouring in the pudding batter. This will help prevent the pudding from sticking.
Bake the pudding until it is set in the center. A toothpick inserted into the center should come out clean.
Let the pudding cool slightly before serving. This will make it easier to slice.

Conclusion:

Corn and squash pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn and squash, and it is a dish that everyone will enjoy. So next time you are looking for a new side dish to try, give corn and squash pudding a try. You won't be disappointed!