Creamy Corn Pudding

CREAMY CORN PUDDING

Make and share this Creamy Corn Pudding recipe from Food.com.

Recipe From food.com

Provided by carolinajewel

Time 1h10m

Yield 1 casserole, 6 serving(s)

Categories Corn

Steps:

  • Melt butter in heavy saucepan over low heat.
  • Add flour, sugar, and salt, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
  • Remove from heat, and stir in corn.
  • Beat eggs well.
  • Gradually stir about one-fourth of hot mixture into beaten eggs.
  • Add eggs to remaining hot mixture, stirring constantly.
  • Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.


Creamy Corn Pudding image

Number Of Ingredients: 7

Ingredients:

  • 3 tablespoons butter or 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1 (17 ounce) can cream-style corn
  • 3 eggs


CHEF JOHN'S CREAMY CORN PUDDING

Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.

Recipe From allrecipes.com

Provided by Chef John

Time 1h15m

Yield 12

Categories Side Dish,Vegetables,Corn,Corn Pudding Recipes

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.


Chef John's Creamy Corn Pudding image

Number Of Ingredients: 10

Ingredients:

  • 2 pounds frozen yellow corn, thawed and drained
  • 3 tablespoons maple syrup
  • 6 large eggs
  • ½ cup milk
  • 3 teaspoons kosher salt (cut in half if using fine salt)
  • ¼ teaspoon cayenne pepper
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ cups heavy cream
  • ½ cup melted butter, divided


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.

Recipe From allrecipes.com

Provided by Elizabeth

Yield 6

Categories Side Dish,Vegetables,Corn,Corn Pudding Recipes

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.


Easy Corn Pudding image

Number Of Ingredients: 5

Ingredients:

  • 1 (15 ounce) can creamed corn
  • 1 (15.25 ounce) can whole kernel corn
  • ¼ pound butter, softened
  • 1 (8.5 ounce) package corn bread mix
  • 1 (8 ounce) container sour cream


SOUTHERN JIFFY CORN PUDDING

We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.

Recipe From food.com

Provided by LILTEXQT

Time 1h10m

Yield 8 serving(s)

Categories Corn

Steps:

  • Melt butter in a casserole dish.
  • Mix in egg and then all remaining ingredients.
  • Bake at 350 degrees for 1 hour.


Southern Jiffy Corn Pudding image

Number Of Ingredients: 6

Ingredients:

  • 1/2 cup butter
  • 1 egg
  • 1 cup sour cream
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 (14 1/2 ounce) can creamed corn
  • 1 (14 1/2 ounce) can whole kernel corn, drained


CORNBREAD PUDDING

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 12 servings.

Categories Side Dishes

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.


Cornbread Pudding image

Number Of Ingredients: 7

Ingredients:

  • 2 large eggs
  • 1 cup sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup butter, melted
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/4 teaspoon paprika


BAKED CORN PUDDING

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 10 servings.

Categories Side Dishes

Steps:

  • In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.


Baked Corn Pudding image

Number Of Ingredients: 9

Ingredients:

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


SWEET CORN PUDDING

Recipe From foodnetwork.com

Provided by Nigella Lawson : Food Network

Time 1h5m

Yield 6 to 8 servings

Categories side-dish

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a glass 12 by 10-inch baking dish and set aside
  • In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.


Sweet Corn Pudding image

Number Of Ingredients: 8

Ingredients:

  • 5 eggs
  • 18 ounces or 2 1/2 cups canned sweet corn, drained
  • 14 ounces, or 1 3/4 cups canned creamed corn
  • 1 1/3 cups milk
  • 1 1/3 cups heavy cream
  • Generous 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


CREAMED CORN BREAD PUDDING

Recipe From foodnetwork.com

Provided by Nancy Fuller

Time 1h

Yield 6 to 8 servings

Categories side-dish

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
  • Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
  • Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
  • Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.


Creamed Corn Bread Pudding image

Number Of Ingredients: 8

Ingredients:

  • 4 tablespoons unsalted butter, plus more for buttering the casserole dish
  • 1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
  • 2 stalks celery, diced
  • 2 leeks, diced
  • Kosher salt and freshly ground black pepper
  • 2 cups creamed corn
  • 1 cup sour cream
  • 4 large eggs


CREAMY CORN AND CHESTNUT PUDDING

Recipe From epicurious.com

Provided by Lora Zarubin

Yield Makes 10 servings

Categories Egg,Breakfast,Side,Christmas,Thanksgiving,Vegetarian,High Fiber,Dinner,Corn,Fall,Family Reunion,Chestnut,Christmas Eve,Potluck,Bon Appétit,Pescatarian,Peanut Free,Soy Free,No Sugar Added,Kosher

Steps:

  • Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing.
  • Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.
  • Sold at some supermarkets and at specialty foods stores.

Number Of Ingredients: 11

Ingredients:

  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup all purpose flour
  • 3 cups half and half
  • 5 cups frozen corn kernels (about 24 ounces), thawed
  • 1/4 cup finely chopped shallot
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces
  • 1/4 cup chopped fresh chives
  • 6 large eggs


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