Best 10 Corn Pudding By Aunt Jeannie Recipes

CORN PUDDING

Steps:

• Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
• Beat eggs, in a separate bowl, until light and fluffy.
• Add eggs to corn mixture.
• Add milk.
• Add butter.
• Add salt.
• Add flour
• Add sugar.
• Add pepper.
• Stir all ingredients together until well combined.
• Butter a baking dish.
• Spread the corn mixture into the baking dish.
• Place baking dish in a larger pan with high sides.
• Fill outer pan with boiling water, about half way up the side of the corn dish.
• Place in preheated oven at 250F degrees.
• Bake until firm and lightly browned on top, about 45-60 minutes.

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture.
• Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving.

GREAT AUNT D.J.'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, baking powder, and salt together in a bowl.
• Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
• Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

AUNT SYLVIA'S NOODLE PUDDING

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
• Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
• Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

AUNT JEANNIE'S HARD SAUCE

Steps:

• Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
• Add sugar and blend well; stir in milk.
• Add brandy and vanilla, one teaspoon at a time to prevent separation.
• If sauce begins to separate, add more sugar.
• Turn into serving dish and decorate, if desired.
• Chill.

EDNA LEWIS'S CORN PUDDING

Steps:

• Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
• Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
• Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.

AUNT DOT'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients except butter.
• Pour into ungreased 8 X 8 casserole dish.
• Dot top of pudding with butter.
• Bake until firm, about 30 minutes.

FRESH CORN PUDDINGS JAKE & ANNIE'S

Steps:

• Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
• Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
• In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
• Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

GREAT AUNT D.J.'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, baking powder, and salt together in a bowl.
• Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
• Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

CORN PUDDING BY AUNT JEANNIE

Steps:

• preheat oven to 350
• Mix ingredients together season to taste and bake 3/4 of hr.
• That is how the recipe is written.....Now let me translate and add my changes
• in small mixing bowl beat the eggs slightly.
• peel and finely chop onion
• In med mix bowl place your corn,(my husband says I need to add whole corn in. next time.)add your onion, cracker and your eggs,add your seasoning(salt and pepper)gently mix all together.
• Add a splash or 2 of milk to get to the right consistency.A pudding like thickness.
• place into an ungreased baking dish and bake for 45 mins. Let set for 5 mins and then serve.
• I added parmasan cheese 2 small handfuls into the corn mixture and a small handful sprinkled on top.