Best 11 Baked Corn Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked corn pudding is a classic Southern dish that is perfect for any occasion. Whether you are hosting a holiday dinner or just looking for a weeknight meal, this easy-to-make dish is sure to please everyone at the table. The combination of sweet corn, creamy custard, and savory seasonings creates a delicious and comforting dish that is sure to warm your soul.

Here are our top 11 tried and tested recipes!

BAKED CORN PUDDING



Baked Corn Pudding image

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

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter, plus extra for casserole
1/2 large onion, chopped
1 jalapeno, chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded Cheddar
2 eggs, beaten
1 (10-ounce) bag frozen corn
Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan

Steps:

  • Special equipment: 8 by 8-inch casserole
  • Preheat oven to 325 degrees F.
  • In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

SWEET BAKED CORN PUDDING



Sweet Baked Corn Pudding image

As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee

Provided by tree luee dee

Categories     Corn

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a bowl, combine the 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 quart baking dish.
  • Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

HOLIDAY BAKED CORN PUDDING



Holiday Baked Corn Pudding image

Corn pudding is a simple holiday side dish. This recipe has a smooth and silky texture that makes it seem very fancy. Your guests don't need to know how easy it to prepare. On the sweet side, this corn pudding has a richness that most do not. Definitely an indulgent side dish for the holidays. This double recipe makes a very...

Provided by Hope Vaillancourt

Categories     Side Casseroles

Time 1h25m

Number Of Ingredients 8

6 large eggs, beaten
2 stick butter, melted
1 pkg sour cream, (16 ounce)
2 can(s) whole kernel corn, undrained, (15 ounce)
2 can(s) creamed corn, (15 ounce)
2 box Jiffy corn muffin mix, (8.5 ounce)
1 c sugar
2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
  • 2. In a large mixing bowl beat together 6 eggs.
  • 3. Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
  • 4. Add cooled melted butter to corn mixture. Mix well.
  • 5. Add vanilla extract to mixture (make sure this is done last).
  • 6. Pour corn mixture into a greased 15x11 casserole dish.
  • 7. Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
  • 8. Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.

BAKED CORN PUDDING



Baked Corn Pudding image

Provided by Virginia Willis

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups 2-percent or whole milk
1 cup very fine yellow whole-grain cornmeal
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 tablespoons chopped fresh herbs such as parsley, chives, or basil
Coarse kosher salt and freshly ground black pepper
2 large eggs, separated

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.

BAKED CORN PUDDING



Baked Corn Pudding image

From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper (cayenne)
3 cups milk
4 eggs, slightly beaten
2 bags (12 oz) frozen corn, thawed
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
2/3 cup Progresso™ plain bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g

SOUTHERN BAKED CORN PUDDING



Southern Baked Corn Pudding image

This is an American recipe that I've adapted slightly. Its so good and goes great with Roast chicken Turkey but my favourite way of serving it is with southern fried chicken, bbq ribs and home made coleslaw Its quite rich and I usually make it with low fat ingredients or a bit less butter without compromising on taste. Do not be tempted to add an egg.

Provided by robd16

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2/3 cup all-purpose flour, sifted (plain flour)
2/3 cup yellow cornmeal (polenta)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons corn oil (can use other oil)
1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
1 (400 g) can cream-style corn (available from larger supermarkets)
4 spring onions, chopped (scallions)
2 tablespoons chopped pickled jalapeno peppers (optional)
1 cup sour cream
1/2 cup butter, melted
1 cup of grated cheese (approx)

Steps:

  • Preheat the oven to 200°C/400F.
  • In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
  • Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
  • Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
  • Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
  • Enjoy warm, especially the outside crust mmmmmm!

Nutrition Facts : Calories 773.4, Fat 46.6, SaturatedFat 27.1, Cholesterol 104.4, Sodium 1393.4, Carbohydrate 81.3, Fiber 5.6, Sugar 13.7, Protein 16.1

BAKED CORN PUDDING



Baked Corn Pudding image

Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.

Provided by mersaydees

Categories     Corn

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons butter
1 large onion, chopped
1 garlic clove, minced (or pressed)
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
1/3 cup all-purpose flour, unsifted
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
2 (16 ounce) cans cream-style corn
6 eggs, slightly beaten
2 cups milk

Steps:

  • Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
  • Cook, stirring, until onion is limp.
  • Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
  • Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
  • Pour corn mixture into shallow, buttered 3-quart baking dish.
  • (Cover and refrigerate as long as 24 hours).
  • Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).

Nutrition Facts : Calories 234.2, Fat 12.2, SaturatedFat 6.5, Cholesterol 152.1, Sodium 607.5, Carbohydrate 26.3, Fiber 1.9, Sugar 5.9, Protein 7.8

CLASSIC BAKED CORN PUDDING



Classic Baked Corn Pudding image

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 244.9, Carbohydrate 14.5 g, Cholesterol 111.3 mg, Fat 1 1/2, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 9.5 g, ServingSize 1 Serving, Sodium 249.7 mg, Sugar 4.2 g, TransFat 0 g

BAKED CORN PUDDING



Baked Corn Pudding image

From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best-with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper (cayenne)
3 cups milk
4 eggs, slightly beaten
2 bags (12 oz) frozen corn, thawed
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
2/3 cup Progresso™ plain bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In 4-quart Dutch oven, melt 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
  • Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g

Tips:

  • For a richer flavor, use heavy cream instead of milk.
  • Add 1/2 cup of chopped cooked bacon to the batter for a savory twist.
  • Top the pudding with 1/2 cup of shredded cheddar cheese before baking for a cheesy crust.
  • For a sweeter pudding, add 1/2 cup of sugar to the batter.
  • Serve the pudding with a dollop of sour cream or butter for a creamy topping.

Conclusion:

Baked corn pudding is a delicious and versatile side dish that can be enjoyed by people of all ages. It is easy to make and can be customized to suit your own taste. Whether you like it savory, sweet, or cheesy, there is a baked corn pudding recipe out there for you. So next time you are looking for a simple and satisfying side dish, give baked corn pudding a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #side-dishes     #vegetables     #mexican     #corn     #peppers     #4-hours-or-less

Related Topics