Best 2 Fresh Corn Puddings Recipes
Corn pudding, a delicious and versatile dish, takes center stage during summer when fresh corn is at its peak. Simple yet brimming with flavor, this comforting dish can be served as an appetizer, side, or even a light main course. Whether you prefer a creamy, custard-like texture or a slightly firm, pudding-like consistency, there's a fresh corn pudding recipe that will satisfy your taste buds. With options ranging from classic to modern, savory to sweet, and simple to elaborate, there's a recipe out there for every occasion and palate.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH CORN PUDDINGS
Categories Milk/Cream Egg Side Bake Vegetarian Corn Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual corn puddings
Number Of Ingredients 8
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 rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
FRESH CORN PUDDINGS JAKE & ANNIE'S
Categories Dairy Vegetable Side Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual corn puddings
Number Of Ingredients 8
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.
Tips:
- For the best flavor, use fresh corn kernels. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Be sure to drain the corn well before adding it to the batter. This will help prevent the pudding from being too watery.
- If you want a sweeter pudding, you can add a little sugar or honey to the batter. You can also add other ingredients to the batter, such as chopped peppers, onions, or cheese.
- Corn pudding can be baked in a variety of dishes. You can use a 9x13 inch baking dish, a casserole dish, or even a muffin tin. Just be sure to adjust the baking time accordingly.
- Corn pudding can be served as a side dish or a main course. It can also be served for breakfast or brunch.
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 served in a variety of ways. Whether you are looking for a side dish, a main course, or a breakfast dish, corn pudding is a great option. Experiment with different recipes and ingredients to find the perfect corn pudding for your taste.
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