Best 6 Mario Bosquezs Corn Pudding Recipes
Indulge in a culinary journey with Mario Bosquez's Corn Pudding, a delectable dish that embodies the flavors of the American South. This classic recipe, passed down through generations, is a symphony of creamy corn, savory cheese, and a hint of sweetness. The corn pudding is a versatile dish that can be enjoyed as a main course, side dish, or even as a breakfast casserole. Accompanying the corn pudding recipe are three tempting variations: a Poblano Corn Pudding with a spicy kick, a Bacon Corn Pudding for a smoky and savory twist, and a Corn Pudding Soufflé for a light and airy texture. Each variation offers a unique flavor profile, catering to diverse palates. Whether you prefer traditional, spicy, smoky, or light, Mario Bosquez's Corn Pudding and its variations promise a delightful culinary experience.
Let's cook with our recipes!
MARIO BOSQUEZ'S CORN PUDDING
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his special recipe for corn pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
- Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
- Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.
- Addtional notes from Mario: In my experience, making this pudding with butter instead of margarine makes for a more delicious version.
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
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
CREAMY CORN PUDDING
Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.
Provided by I Heart Recipes
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Add the eggs into a large mixing bowl, then beat until everything is 1 color.
- Add in the creamed corn, and whole kernel corn. Mix until well combined.
- Now add in the sugar, ground nutmeg, and vanilla.
- Add sour cream, and mix or fold in.
- Pour in the melted butter, then sprinkle in the corn bread mixture.
- Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!
CORN PUDDING WITH BASIL
Categories Milk/Cream Food Processor Egg Side Bake Vegetarian Basil Corn Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 (side dish) servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
- Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
- Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
CLASSIC BAKED CORN PUDDING
Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
- In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
- In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
- Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g
Tips:
- Use fresh corn kernels for the best flavor. Frozen or canned corn can also be used, but the flavor will not be as good.
- Be sure to drain the corn kernels well before adding them to the batter. This will help prevent the pudding from being too watery.
- If you don't have a blender, you can mash the corn kernels with a fork or potato masher until they are finely chopped.
- Be careful not to overcook the pudding. It should be set in the center, but still slightly jiggly.
- Serve the pudding warm or at room temperature. It can be topped with whipped cream, fruit, or maple syrup.
Conclusion:
Mario Bosquez's Corn Pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use fresh corn, and it can be served as a side dish or a dessert. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite.
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