Best 5 Junior League Hudsons Corn Pudding Recipes
Junior League Hudson's Corn Pudding is a classic Southern dish loved by many. It is a creamy and flavorful corn pudding that can be enjoyed as a side dish, appetizer, or main course. This delightful dish is made with fresh corn, cream, butter, eggs, and a variety of seasonings. Whether you are a seasoned cook or a novice in the kitchen, this recipe is easy to follow and will surely impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delightful Southern delicacy, the Junior League Hudson's Corn Pudding.
Check out the recipes below so you can choose the best recipe for yourself!
JUNIOR LEAGUE - HUDSON'S CORN PUDDING
This is a fabulous recipe from chefs Jeff Blank and Jay Moore of Hudson's-on-the-Bend in Lakeway, TX.
Provided by JLofAustin
Categories Corn
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
- Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
JUNIOR LEAGUE- BAKED ARTICHOKE DIP
Make and share this Junior League- Baked Artichoke Dip recipe from Food.com.
Provided by JLofAustin
Categories Weeknight
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
- For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
- Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.
Nutrition Facts : Calories 357.4, Fat 33, SaturatedFat 6.8, Cholesterol 46.2, Sodium 813.5, Carbohydrate 9.2, Fiber 3.7, Sugar 1.1, Protein 8.6
JUNIOR LEAGUE - PORTOBELLO BREAD PUDDING
Make and share this Junior League - Portobello Bread Pudding recipe from Food.com.
Provided by JLofAustin
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spread bread into a 2 1/2 quart round baking dish. Saute garlic in 1 tablespoon oil until golden brown. Combine with Spinach and mix. Spoon over the bread.
- Sear mushrooms on both sides in 2 to 3 tablespoons of oil. Arrange mushrooms over the spinach. Sprinkle with cheese. Whish eggs, heavy cream, half and half, salt and pepper until blended. Pour over the top. Bake at 350 for 30 minutes.
Nutrition Facts : Calories 927.5, Fat 46, SaturatedFat 18.3, Cholesterol 287, Sodium 1916.3, Carbohydrate 95.6, Fiber 6.6, Sugar 2.8, Protein 33.8
MEMPHIS CORN PUDDING
My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.
Provided by CookGordon
Categories Corn
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until blended.
- Pour into 8 X 8 baking dish.
- Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.
JUNIOR LEAGUE - CHEESY YELLOW SQUASH
Make and share this Junior League - Cheesy Yellow Squash recipe from Food.com.
Provided by JLofAustin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the squash, onion, sugar, and salt with enough water to cover. Bring to a boil, reduce and simmer until tender, drain. Spoon squash mixture into a bowl and mash. Add butter and mix. Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix. Spoon into a buttered 8x8 baking dish. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until brown and bubbly.
Tips:
- Use fresh corn. Fresh corn on the cob is best for this recipe, but you can also use frozen or canned corn. If using frozen corn, thaw it completely before using. If using canned corn, drain and rinse it well.
- Don't overcook the corn. Overcooked corn will be tough and chewy. Cook it just until it is tender-crisp.
- Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to evenly distribute the heat and prevent the corn pudding from sticking.
- Don't stir the corn pudding while it is cooking. Stirring the corn pudding will prevent it from setting up properly.
- Let the corn pudding cool slightly before serving. This will help it to set up and hold its shape.
Conclusion:
Corn pudding is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or spicy, there is a corn pudding recipe out there for you. So next time you are looking for a delicious and easy side dish, give corn pudding a try!
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