Best 2 Corn Pudding Supreme Recipes

**A Culinary Symphony: Corn Pudding Supreme and Its Enticing Variations**

Indulge in the delectable realm of corn pudding, a culinary delight that tantalizes taste buds with its creamy texture, sweet corn kernels, and savory nuances. This versatile dish, often served as a side or main course, boasts a rich history, with variations spanning cultures and cuisines. From the classic corn pudding supreme, brimming with sweet corn, cream, and eggs, to the intriguing Mexican corn pudding, infused with the vibrant flavors of chili peppers and cheese, this article presents a symphony of corn pudding recipes sure to captivate any palate. Embark on a culinary journey, discover new flavor combinations, and elevate your dining experience with these exceptional corn pudding creations.

Here are our top 2 tried and tested recipes!

CORN PUDDING SUPREME

Corn Pudding Supreme image

Big on corn taste, this traditional, slightly sweet side dish comes from Martha Fehl of Brookville, Indiana. "When I'm hungry for a good corn recipe, I bake this golden pudding," she remarks.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1 package (8 ounces) cream cheese, softened
2 large eggs
1/3 cup sugar
2-1/3 cups fresh, frozen or canned sweet corn
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup whole milk
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 431mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

Sweet Potatoes Supreme with Corn Bread Pudding image

This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.

Provided by Zorro6204

Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

3 large yellow-fleshed sweet potatoes, peeled and sliced
3 large orange-fleshed sweet potatoes, peeled and sliced
4 cornbread muffins
1 (15 ounce) can canned mashed sweet potatoes
1 cup (packed) dark brown sugar
½ cup butter, softened
1 (13.5 ounce) can coconut milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup cream
2 eggs
½ teaspoon ground cinnamon
1 pinch salt
½ (8 ounce) can almond paste
2 cups mini marshmallows

Steps:

Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
Preheat your oven's broiler.
Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g

Tips:

Use fresh corn kernels. Fresh corn kernels have a sweeter, more vibrant flavor than frozen or canned kernels. If you're using frozen corn, thaw it completely before using.
Don't overmix the batter. Overmixing the batter will make the corn pudding tough. Stir just until the ingredients are combined.
Bake the corn pudding in a water bath. This will help to prevent the corn pudding from drying out. Place the baking dish inside a larger pan filled with hot water.
Serve the corn pudding warm. Corn pudding is best served warm, within an hour or two of baking. You can also make it ahead of time and reheat it in a 350°F oven for about 30 minutes.

Conclusion:

Corn pudding is a classic Southern comfort food that is easy to make and always a crowd-pleaser. With its sweet, creamy flavor and fluffy texture, it's the perfect side dish for any occasion. Whether you're serving it at a holiday dinner or a casual weeknight meal, corn pudding is sure to be a hit.