Best 10 Corn Pudding Iv Recipes
Corn pudding is a comforting side dish that is perfect for any occasion. It is made with fresh or frozen corn, milk, eggs, and seasonings. The result is a creamy, custardy dish that is both delicious and easy to make. There are many different recipes for corn pudding, each with its own unique flavor. Some recipes call for the addition of cheese, bacon, or green chiles. Others use different types of milk, such as buttermilk or coconut milk. No matter which recipe you choose, you are sure to enjoy this classic dish.
In this article, we will share four different recipes for corn pudding. The first recipe is a classic corn pudding made with fresh corn. The second recipe is a creamy corn pudding made with canned corn. The third recipe is a cheesy corn pudding made with cheddar cheese and bacon. And the fourth recipe is a spicy corn pudding made with green chiles and cumin. With so many different recipes to choose from, you are sure to find the perfect corn pudding for your next meal.
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
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.
CORN PUDDING IV
Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
Provided by REYNOLD
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
- Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 34.7 g, Cholesterol 132.1 mg, Fat 19.7 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 11.2 g, Sodium 524.5 mg, Sugar 7.1 g
OLD-FASHIONED CORN PUDDING
It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.
Provided by Taste of Home
Categories Desserts Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
THANKSGIVING CORN PUDDING
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
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
GRANDMA'S CORN PUDDING
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
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
JIFFY CORN PUDDING
Make and share this Jiffy Corn Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Corn
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Grease 9x13-inch pan and pour in batter.
- Dot with butter; bake at 350F for 45 minutes to 1 hour.
- Cut in squares and serve.
Nutrition Facts : Calories 315.7, Fat 14.5, SaturatedFat 6.7, Cholesterol 70.2, Sodium 463.8, Carbohydrate 43, Fiber 3.9, Sugar 11.3, Protein 7.1
CORN PUDDING V
This has become a family favorite, and a favorite at church pot-lucks. The best thing is how simple it is!
Provided by Becky
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
- Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 28.1 g, Cholesterol 8.9 mg, Fat 13.9 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 637.8 mg, Sugar 4.6 g
CORN PUDDING
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, baking powder and salt.
- Whisk together eggs, cream, and butter.
- Gradually add sugar mixture, whisking until smooth; stir in corn.
- Pour into a lightly greased oblong baking dish.
- Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
- Let stand 5 minutes.
Nutrition Facts : Calories 489.2, Fat 38.6, SaturatedFat 22.5, Cholesterol 251.5, Sodium 720.4, Carbohydrate 30.9, Fiber 2.2, Sugar 13.3, Protein 9.9
Tips:
- Use Fresh Corn: Fresh corn kernels yield the best flavor and texture for corn pudding. If fresh corn is unavailable, frozen or canned corn can be used, but the flavor will be slightly diminished.
- Drain Corn Properly: Before adding the corn to the batter, make sure to drain it thoroughly to remove excess moisture. This will prevent the pudding from becoming watery.
- Use Unsalted Butter: Unsalted butter is preferred for baking as it allows you to control the amount of salt in the recipe. If using salted butter, reduce the amount of added salt accordingly.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense pudding. Mix just until the ingredients are combined.
- Bake in a Water Bath: Baking the corn pudding in a water bath helps to create a moist, creamy texture. Place the baking dish inside a larger pan filled with hot water.
- Serve Warm or At Room Temperature: Corn pudding can be served warm or at room temperature. If serving warm, let it cool for a few minutes before serving to prevent curdling.
Conclusion:
Corn pudding is a versatile dish that can be enjoyed as a side dish, main course, or even dessert. With its sweet, creamy flavor and simple ingredients, it's a popular choice for potlucks, picnics, and holiday gatherings. Whether you prefer a classic recipe or one with a twist, there's a corn pudding recipe out there for everyone. So next time you're looking for a comforting and delicious dish, give corn pudding a try!
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