Best 4 Southern No Egg Corn Pudding Recipes
In the realm of southern cooking, corn pudding holds a revered place as a classic side dish, a comforting staple that invariably graces tables on special occasions and everyday meals alike. It's time to venture into the delightful world of southern no-egg corn pudding, a lighter and equally delectable variation of the traditional recipe. This cherished dish, originating from the heart of the American South, is known for its creamy texture, subtly sweet corn flavor, and a touch of savory goodness. It's a versatile culinary delight that lends itself beautifully to diverse meal pairings and can be customized to suit personal preferences effortlessly. Whether you're a novice cook or a seasoned culinary adventurer, let us guide you through the process of crafting this southern gem that is sure to become a beloved addition to your culinary repertoire.
Let's cook with our recipes!
CORN PUDDING
Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too
Provided by Steve Gordon
Categories Side Dishes
Time 1h20m
Number Of Ingredients 8
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.
SOUTHERN "NO EGG" CORN PUDDING
This is a standing Southern recipe in our home. I've also had it served to me countless times at other homes in the Southern US.
Provided by Joyd9060
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix and bake at 350 for 55 minutes.
Nutrition Facts : Calories 364.5, Fat 21.8, SaturatedFat 11.7, Cholesterol 46.6, Sodium 594.5, Carbohydrate 40.8, Fiber 3.7, Sugar 5, Protein 5.3
KATHY'S SOUTHERN CORN PUDDING
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
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
SOUTHERN CORN PUDDING (NOT SWEET)
I couldn't find a corn pudding recipe here that was quite like what I grew up with. This recipe relies on the corn itself for a touch of natural sweetness instead of sugar like a lot of recipes call for.
Provided by Julie B.
Categories Corn
Time 1h15m
Yield 1 8x8-inch dish, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn.
- Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well.
- Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.
Nutrition Facts : Calories 353.3, Fat 15.5, SaturatedFat 7.9, Cholesterol 168.8, Sodium 1419.6, Carbohydrate 48.3, Fiber 3.8, Sugar 6.5, Protein 11.8
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.
- Don't overcook the corn. The corn should be tender, but still have a little bit of a bite to it. Overcooked corn will be mushy and bland.
- Use a good quality cheese. The cheese is one of the main ingredients in this recipe, so it's important to use a good quality cheese that you enjoy the taste of. cheddar, mozzarella, or Parmesan cheese are all good options.
- Add some herbs or spices. Herbs and spices can add a lot of flavor to this recipe. Some good options include basil, thyme, rosemary, garlic powder, onion powder, or paprika.
- Serve the corn pudding hot or cold. Corn pudding can be served hot or cold. If you're serving it hot, you can top it with a dollop of sour cream or butter. If you're serving it cold, you can top it with a dollop of yogurt or a sprinkle of chopped fresh herbs.
Conclusion:
Corn pudding is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover corn, and it's also a good option for a quick and easy meal. There are many different ways to make corn pudding, so you can experiment with different ingredients and flavors to find the perfect recipe for you.
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