Best 5 Sourdough And Corn Pudding Recipes

EASY CORN PUDDING

Steps:

• Preheat oven to 400 Degrees fahrenheit.
• Spray a flat 9x13 baking pan with cooking spray.
• In a large bowl, lightly beat eggs. Add melted butter and sugar.
• In a small bowl, whisk together the milk and cornstarch until smooth.
• Stir the cornstarch/milk mixture into the egg mixture.
• Add the vanilla extract and dash of nutmeg.
• Stir in the drained corn and creamed corn. Blend well.
• Pour mixture into prepared casserole dish.
• Bake for 40-50 minutes or until the top is browned and the center is set.
• Add salt to taste.
• Store any leftovers in an airtight container in the refrigerator.

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.

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.

SOURDOUGH BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
• Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
• Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
• Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
• Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
• For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
• Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.