Best 2 Fresh Corn Puddings Recipes
Indulge in the delightful flavors of fresh corn with our collection of delectable corn pudding recipes. These culinary gems are perfect for any occasion, whether it's a family gathering, a summer picnic, or a cozy dinner party. With their creamy texture, sweet corn flavor, and diverse variations, our corn pudding recipes are sure to tantalize your taste buds and leave you craving for more. From classic Southern-style corn pudding to unique takes with added ingredients like bacon, cheese, and roasted peppers, our recipes cater to every palate. Join us on this culinary journey as we explore the versatility of fresh corn and create dishes that will become your new favorites.
Here are our top 2 tried and tested recipes!
FRESH CORN PUDDINGS
Categories Milk/Cream Egg Side Bake Vegetarian Corn Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual corn puddings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. and butter eight 1/2-cup ramekins
- Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
- In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
FRESH CORN PUDDINGS JAKE & ANNIE'S
Categories Dairy Vegetable Side Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual corn puddings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
- In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
Tips:
- Choose fresh, sweet corn for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn, but the flavor will be less intense.
- Be sure to drain the corn well before adding it to the batter.
- Don't overmix the batter, or the puddings will be tough.
- Bake the puddings until they are just set in the center, about 30 minutes.
- Serve the puddings warm or at room temperature.
Conclusion:
Fresh corn puddings are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up fresh corn when it is in season. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will enjoy.
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