Best 10 Nannys Corn Puddin Recipes

GRANDMA'S CORN PUDDING

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.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

SWEET CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

EDNA LEWIS'S CORN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
• Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
• Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

CORN PUDDING

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.

EASY CORN PUDDING

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.

NANNY'S SOUTHERN 'NANA PUDDIN'

Steps:

• 1. Combine sugar & flour in skillet on medium high heat. Mix egg yolks and milk in bowl and beat well. Add egg mixture to the flour & sugar in pan and stir well constantly until mixture thickens and begins to boil.
• 2. Remove pudding from the heat and add bananas. Mix together well. Line a glass dish large enough to hold the pudding mixture with 'Nilla wafers and pour pudding over the top of wafers (usually a 9 x 9 x 13" baking dish works well).
• 3. Layer meringue topping over the pudding and smooth over the top of the pudding to each edge. My recipe for meringue topping is listed below.
• 4. Place the dish under the oven broiler just until the meringue browns nicely.
• 5. Chill in the refrigerator for about an hour before serving...if you have the patience!
• 6. Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3" of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue. Here is a great website for making the best meringue possible! http://whatscookingamerica.net/Eggs/perfectmeringue.htm

CHEF JOHN'S CREAMY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

NANNY'S CORN PUDDIN'

Steps:

• 1. Pre-heat oven to 325 degrees. Melt half of the butter in a 9x13 pan. Mix all other ingredients (do not drain cans of corn-use juices) and pour into pan. Melt remainder of butter and pour on top. Bake one hour.