Best 5 Savory Corn Pudding Recipes

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**Savory Corn Pudding: A Classic Side Dish with a Modern Twist**

Corn pudding is a classic American dish that is often served as a side dish for holiday meals or potlucks. The main ingredients in corn pudding are corn, milk, eggs, and butter. However, there are many different variations on the recipe, and each family has its own favorite way to make it. This article presents three delightful recipes for savory corn pudding, each with its own unique flavor profile. The first recipe is a classic corn pudding made with fresh corn kernels, while the second recipe incorporates roasted red peppers and poblano peppers for a smoky and spicy flavor. The third recipe adds bacon and cheese for a rich and indulgent dish. Whether you are looking for a classic corn pudding recipe or something with a bit more flair, these three recipes have something for everyone.

Let's cook with our recipes!

SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME



SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME image

Categories     Casserole/Gratin

Yield 10

Number Of Ingredients 12

2 tablespoons unsalted butter, plus more for greasing the pan
8 cups (1 lb) good quality dense white bread, such as Italian or French bread, cut into 1-inch chunks
1 medium yellow onion finely chopped (about 1 1⁄2 cups)
Kosher salt and fresh black pepper
3 cups (16 oz) frozen sweet white corn kernels, preferably organic
1/2 cup chopped green onions, including green parts (about 4 green onions)
1 clove garlic, minced 1 tablespoon sweet paprika
2 teaspoons fresh thyme leaves
2 cups whole milk
3⁄4 cup cream
4 large eggs
1 1/2 cups shredded white cheddar cheese

Steps:

  • Preheat the oven to 375 degrees. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees. In a sauté pan over medium heat, melt the 2 tablespoons butter. Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes. In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper. Scrape the corn mixture into the milk mixture and stir to combine. Add the toasted bread cubes, and toss to combine. Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid. Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes. Let cool for 5 minutes, then serve hot.

SAVORY CORN AND BACON BREAD PUDDING #RSC



Savory Corn and Bacon Bread Pudding #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Your guests will love this comforting side dish, which adds a gourmet touch to any entree, such as pork, chicken or fish.

Provided by kitchenchemistrypro

Categories     Weeknight

Time 1h25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 16

4 tablespoons olive oil, divided
2 cups cubed French baguettes (1 inch cubes)
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
2 tablespoons finely chopped shallots
1 cup corn (fresh or frozen)
6 slices bacon, cooked and rough chop
3 large eggs
2 cups half-and-half cream
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon hot sauce (preferably Red Hot)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup panko breadcrumbs
1/3 cup parmesan cheese, grated
1/2 teaspoon lemon zest
3 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
  • To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
  • In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
  • Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts : Calories 881.8, Fat 46.6, SaturatedFat 18.7, Cholesterol 214.6, Sodium 1373.9, Carbohydrate 85.5, Fiber 4.1, Sugar 5.7, Protein 32.4

SAVORY CORN PUDDING



Savory Corn Pudding image

A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 ears corn
3 slices bacon
1 medium yellow onion, diced
1/2 cup whole milk
Salt and pepper
1/4 to 1/2 teaspoon red-pepper flakes
1/2 cup torn fresh basil leaves

Steps:

  • Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
  • Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 7 g, Protein 10 g, SaturatedFat 2 g

SAVORY CORN BREAD PUDDING



SAVORY CORN BREAD PUDDING image

Categories     Side     Bake     Christmas     Casserole/Gratin

Yield 8

Number Of Ingredients 14

For the cornbread
1 cup flour
1 ½ cups yellow cornmeal
1-Tablespoon double acting baking powder
1-teaspoon salt
1 cup milk
1 egg
3 Tablespoon unsalted butter, melted and cooled.
For the pudding:
4 large eggs
4 cups milk
1 Tablespoon Cayenne
14 oz can tomatoes, drained and chopped
6 scallions, chopped fine

Steps:

  • Make Cornbread. Combine ingredients and bake in greased pan 425 for 20 to 25 minutes. Cool, crumble, and toast. Make pudding. COmbine ingredients. Divide cornbread in two 8 inch greased pans. COver with pudding. Let stand 15 mijutes. Bake in 375 degree oven 40 to 45 minutes

SAVORY CORN & BASIL PUDDING



Savory Corn & Basil Pudding image

This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from "Cooking Pleasures" the official magazine of the "Cooking Club of America"

Provided by Bergy

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 ears corn, husks & silk removed,scraped
2 tablespoons flour
2 tablespoons cornmeal
2 eggs
2 egg yolks
1/2 cup whole milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon denzels hot pepper sauce or 1/2 teaspoon other hot pepper sauce
1/2 cup lightly packed chopped fresh basil

Steps:

  • Heat oven to 350 degrees F.
  • Generously butter a 4 cup low baking dish (gratin dish).
  • Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
  • You should have apprx 1 1/2 cups of corn pulp.
  • In a bowl whisk the flour, cornmeal& eggs until very smooth.
  • Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
  • Stir in the basil& corn pulp.
  • Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

Tips:

  • Use fresh or frozen corn. Fresh corn will give the pudding the best flavor, but frozen corn is a good option if fresh corn is not available. If using frozen corn, thaw it completely before using.
  • Use whole milk or cream for a richer flavor. Skim milk can also be used, but the pudding will be less creamy.
  • Add a variety of vegetables to the pudding. Diced bell peppers, onions, and zucchini are all good options. You can also add cooked bacon or sausage for a savory twist.
  • Season the pudding well. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices to taste.
  • Bake the pudding until it is set. The pudding should be firm to the touch and a toothpick inserted into the center should come out clean.
  • Serve the pudding warm or at room temperature. Corn pudding is a versatile dish that can be served as a side dish, main course, or even breakfast.

Conclusion:

Savory 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 or frozen corn, and it can be customized to your liking by adding different vegetables, herbs, and spices. So next time you are looking for a quick and easy meal, give savory corn pudding a try!

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