Introducing Virginia's Corn Pudding, a Southern Classic with a Twist
In the realm of classic Southern comfort food, Virginia's corn pudding stands tall as a culinary delight that has delighted taste buds for generations. This delectable dish, often served as a side or main course, showcases the sweet and savory flavors of fresh corn, complemented by a creamy custard base. As you dive into our collection of Virginia corn pudding recipes, you'll discover a symphony of textures and flavors that make this dish truly unforgettable.
Our recipes encompass a range of variations, each offering a unique twist on this beloved dish. From the traditional version, bursting with the natural sweetness of corn, to more adventurous takes that incorporate unique ingredients and cooking techniques, our collection caters to every palate. Whether you prefer a classic corn pudding or one with a modern flair, you're sure to find a recipe that will tantalize your taste buds and leave you craving more.
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
VIRGINIA SOUTHERN STYLE CORN PUDDING
This recipe has been passed down from generation to generation. It will be featured in "Our Recipes" Cookbook in the near future. Great for a Thanksgiving side dish. This corn pudding recipe is a family tradition whenever we have large meals.
Provided by Sandra Maye
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Mix sugar and flour in a separate bowl Beat eggs in a separate bowl Melt butter in a sauce pan on top of stove
- 2. In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it's best to use an electric mixture or whisk).
- 3. Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.
BAKED CORN PUDDING
Steps:
- Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
- Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
- Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
- In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
- Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.
CORN PUDDING
Provided by Tom Gilliland
Categories Food Processor Cheese Dairy Egg Pepper Vegetable Brunch Side Bake Cinco de Mayo Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 or more servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
Tips:
- Fresh corn is the key to this recipe, so use it when it's in season for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn, but adjust the amount of milk you add accordingly as canned and frozen corn may have more moisture than fresh corn.
- Use a heavy skillet or Dutch oven to cook the corn pudding, as it will help to evenly distribute the heat and prevent burning.
- Don't overcook the corn pudding, as it will become dry and tough. It's done when a toothpick inserted into the center comes out clean.
- Serve the corn pudding hot, warm, or at room temperature. It's a great side dish for any meal, especially summer cookouts and potlucks.
Conclusion:
Virginia's Corn Pudding is a classic Southern dish that is easy to make and loved by all. With its creamy texture, sweet corn flavor, and hint of spice, it's a perfect side dish for any occasion. Whether you're serving it for a family dinner, a potluck, or a summer cookout, this corn pudding is sure to be a hit. So next time you're looking for a delicious and easy side dish, give Virginia's Corn Pudding a try!
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