Best 4 Isaac Hayes Corn Pudding Recipes
**Discover the Indulgent Delight of Isaac Hayes Corn Pudding: A Culinary Symphony of Creamy, Savory Goodness**
Indulge in the delectable Isaac Hayes Corn Pudding, a harmonious blend of sweet corn, creamy custard, and savory seasonings, captivating taste buds with every velvety bite. This iconic Southern dish, named after the legendary soul singer, has become a beloved classic, gracing tables at family gatherings, holiday feasts, and potlucks alike. This versatile dish can be enjoyed as a side dish, main course, or even a hearty breakfast. With our curated collection of recipes, you'll find variations that cater to every palate, from traditional to modern, ensuring a culinary experience that leaves you craving more. Embark on a flavor-filled journey and let the symphony of flavors serenade your senses with the Isaac Hayes Corn Pudding.
HOT BUTTERED FRIED CREAMED CORN
Talk about your soul food! Boy this is some serious good soul food! This is the real deal! It not only smells good, it is good!
Provided by FLUFFSTER
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
- In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
- Stir in the flour until smooth and gradually stir in the evaporated milk.
- Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.
CORN PUDDING WITH ROASTED GARLIC AND SAGE
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings, as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
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
ISAAC HAYES' CORN PUDDING
I grew up listening to Isaac Hayes. My feet still gets moving when I hear the music from Shaft or You Never know. I was really saddened to hear that he passed on today, 8/10/08 in Memphis. I picked up his cookbook called "Isaac Hayes Cooking with Heart and Soul" maybe 8-9 years ago and loved reading this book. It was part autobiography of his dirt poor childhood, his family, his grandparents, his start, his rise, his family now and his love of cooking. Before this book, I was really not that familiar with soul cooking or southern cooking. It wasn't just the recipes, he talks to you before the recipes and continues on through the book. I fell in love with southern and soul cooking through him. Thank you Isaac Hayes! To celebrate the man, his life, cooking and music, I like to submit this recipe from his book.
Provided by Rinshinomori
Categories Corn
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Generously butter or spray with oil a 3-quart baking dish.
- In a large bowl, combine the corn kernels, cream corn, milk, pimientos, bell pepper, flour, butter, sugar and salt. Mix well. Fold in the egg whites and gently spread in the prepared dish.
- Bake pudding until it is slightly firm, about 1 hour. Sprinkle with bacon and serve.
Nutrition Facts : Calories 234.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 28.2, Sodium 856.2, Carbohydrate 29.8, Fiber 2.4, Sugar 4.3, Protein 9
Tips:
- Use fresh corn: Fresh corn on the cob is best for this recipe, but frozen or canned corn can also be used.
- Don't overcook the corn: Overcooked corn will be tough and chewy. Cook it just until it is tender.
- Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the corn pudding from burning.
- Don't stir the corn pudding too much: Stirring the corn pudding too much will make it tough. Stir it just enough to combine the ingredients.
- Bake the corn pudding until it is set: The corn pudding is done baking when it is set in the center. A toothpick inserted into the center should come out clean.
Conclusion:
Isaac Hayes' Corn Pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh corn on the cob, and it is also a good source of fiber and protein. This recipe is a classic for a reason, and it is sure to be a hit with your family and friends.
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