Best 20 Corn Pudding Recipes

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Corn pudding is a versatile side dish that can be served with a variety of main courses. Whether you're looking for a sweet or savory dish, or something that's both creamy and cheesy, there's a corn pudding recipe out there just for you. This article will explore some of the best corn pudding recipes, so you can find the perfect one to impress your family and friends at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

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

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

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

EASY CORN PUDDING



Easy Corn Pudding image

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.

Provided by Elizabeth

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Yield 6

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

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.

CHEF JOHN'S CREAMY CORN PUDDING



Chef John's Creamy Corn Pudding image

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.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 22.7 g, Cholesterol 154.9 mg, Fat 22 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 574.9 mg, Sugar 6.2 g

CORN PUDDING CASSEROLE (PAULA DEEN)



CORN PUDDING CASSEROLE (Paula Deen) image

Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?

Provided by Southern Lady

Categories     Corn

Time 58m

Yield 9-12 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
  • Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
  • Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7

OLD-FASHIONED CORN PUDDING



Old-Fashioned Corn Pudding image

It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup whole milk
1 can (16-1/2 ounces) cream-style corn

Steps:

  • In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Provided by Jacquita

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
  • Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

FRESH CORN PUDDING



Fresh Corn Pudding image

This is yummy comfort food made with fresh corn!

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

½ cup butter
2 eggs, beaten
2 teaspoons salt
2 tablespoons white sugar
ground black pepper to taste
2 cups milk
¾ cup all-purpose flour
2 cups fresh corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
  • In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
  • Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 19.9 g, Cholesterol 56 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 643.1 mg, Sugar 6 g

CORN PUDDING



Corn Pudding image

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

2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
*Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

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.

SOUTHERN JIFFY CORN PUDDING



Southern Jiffy Corn Pudding image

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.

Provided by LILTEXQT

Categories     Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

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

Steps:

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

SNACKS' CRAZY SWEET CORN PUDDING



Snacks' Crazy Sweet Corn Pudding image

I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.

Provided by Snacks

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 12

¼ pound margarine
¼ cup white sugar
3 eggs
1 (8 ounce) container reduced-fat sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
¼ cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g

GRANDMOTHER'S CORN PUDDING



Grandmother's Corn Pudding image

My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. -Susan Brown Langenstein, Salisbury, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 9 servings.

Number Of Ingredients 6

4 large eggs
1 cup whole milk
1 can (15 ounces) cream-style corn
1/2 cup sugar
5 slices day-old bread, crusts removed
1 tablespoon butter, softened

Steps:

  • In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 6g protein.

WORLD'S BEST CORN PUDDING



World's Best Corn Pudding image

Make and share this World's Best Corn Pudding recipe from Food.com.

Provided by Bliss

Categories     Corn

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 cups corn, fresh grated or rib (i used canned and it was fine)
1/2 cup flour
2 cups whole milk
8 eggs, beaten
1 cup butter, melted
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease a 10x15" baking dish.
  • Blend the corn and flour together, and set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Beat in the butter, sugar, salt and vanilla.
  • Stir in the corn mixture.
  • Pour the custard into the prepared pan.
  • Bake for 45-60 min.
  • until the pudding is set and golden.
  • Cut into squares and serve at once.
  • 8-10 portions.

EASY CORN PUDDING



Easy Corn Pudding image

A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. "It's also an excellent contribution to take to a potluck dinner," suggests Maurine Roehm of Terre Haute, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup reduced-fat sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup egg substitute
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.

Nutrition Facts :

SWEET CORN BREAD PUDDING



Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Steps:

  • Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
  • Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

CORN BREAD PUDDING



Corn Bread Pudding image

This surprising twist to traditional corn bread pudding will become a new family favorite. This is a great side dish or a light dessert. Be sure to add and mix ingredients exactly as stated in the directions. Enjoy!

Provided by Debbie Z

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 8

½ cup butter, softened
½ cup white sugar
2 eggs
1 cup sour cream
1 (8.5 ounce) package corn bread mix
½ cup milk
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can cream-style corn

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
  • Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
  • Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 35.8 g, Cholesterol 61.1 mg, Fat 15.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 602.5 mg, Sugar 13.2 g

THE SIMPLEST CORN PUDDING



The Simplest Corn Pudding image

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.

Provided by Elaine Louie

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 5

8 ears of corn, husked
1 tablespoon butter
Salt
Cayenne pepper
Half a lime

Steps:

  • Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
  • Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
  • Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

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

Tips:

  • Choose Fresh Corn: Use fresh corn kernels for the best flavor and texture. If fresh corn is unavailable, frozen or canned corn can be used, but the flavor will be slightly less sweet.
  • Use a Variety of Ingredients: Don't be afraid to experiment with different ingredients in your corn pudding. Some popular additions include cheese, bacon, jalapeños, and bell peppers.
  • Use a Good Baking Dish: Use a baking dish that is large enough to accommodate all of the ingredients without overcrowding. A 9x13 inch baking dish is a good size for most recipes.
  • Bake Until Golden Brown: Bake the corn pudding until it is golden brown on top. This usually takes about 30 minutes, but the baking time may vary depending on the recipe.
  • Serve Warm: Corn pudding is best served warm. It can be served as a side dish or as a main course.

Conclusion:

Corn pudding is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh corn and it can be easily customized to suit your own taste. With so many different recipes to choose from, you are sure to find a corn pudding recipe that you will love.

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