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Corn Pudding Recipe

Jean_'s picture

Corn Pudding Recipe (post #60044)

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We had this as a side at a friend's house this week. Really tasty. She used fresh corn and it tasted like it was still on the cob.

Tee's Corn Pudding
From Southern Living

1/4 Cup sugar
3 Tbsp all purpose flour
2 tsp baking powder
1 1/2 tsp salt
Combine these ingredients and set aside
Whisk together:
6 large eggs
2cups whipping cream (use whole milk if you want to cut the fat)
1/2 cup melted butter
Gradually add flour/sugar mixture, whisking until smooth
Stir in about 6 cups fresh corn kernels (can use frozen or canned)

Pour into lightly greased 9x13 pan. (She used a casserole dish) Bake at 350 degrees for about 45
minutes until golden brown and set. Let stand for 5 minutes before serving.

Full-fledged's picture

(post #60044, reply #1 of 28)

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Jean,

What issue was that?

Chiffonade_'s picture

(post #60044, reply #2 of 28)

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We have a similar dish every T-Giving. The first time I ever had it, I was completely hooked. The recipe calls for a box of corn muffin mix but I just can't get away from the stuff for T-Giving. Glad to have a scratch recipe.

Jean_'s picture

(post #60044, reply #3 of 28)

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According to my friend, it was the July issue of Southern Living and is in the Taste of the South section.

Full-fledged's picture

(post #60044, reply #4 of 28)

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My family calls this one:

Fake Mocked You CASSEROLE

2 cans mexicorn - drained
2 cans creamed corn
2 t sugar
1 pk mexican cornbread
1/2 stick butter
2 eggs
1/2 C chopped onion
1/2 C chopped bell pepper
1/2 C milk
1 dash tobasco

Mix and bake 350----------35 to 45 min.

Can't get the right corn anymore for maque choux.

Sniff, sniff

kai_'s picture

(post #60044, reply #5 of 28)

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Both those recipes sound really good. Jean, I'd be tempted to try yours w/out the sugar. Fledge, interesting title! Is Mexican cornbread a mix, seasoned w/say, comino? I think bell peppers are an excellent pairing w/corn.

Full-fledged's picture

(post #60044, reply #6 of 28)

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I don't think so Kai, I would have to look at the box, and I don't have any here. I don't remember tasting that, if I recall. But now you have me curious. It's a good crowd feeder.

Jean_'s picture

(post #60044, reply #7 of 28)

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Try it and let us know. I didn't think it was overly sweet, myself.

MadMom's picture

(post #60044, reply #8 of 28)

Why can't you get the right corn for maque choux, darlin?  You found the corn man, or is it just because it's out of season?  I'm wondering if I could make my "fried corn" using frozen corn.  I know you can't use frozen corn on the cob, but maybe using frozen corn and putting some of it into the blender to mash up?  Reminds me, Helen Corbitt had a great recipe for a corn souffle, if anyone is interested.  I think it used fresh or frozen corn interchangeably.

What a terrible thing to have lost one's mind. Or not to have a mind
at all. How true that is.
-- Vice President Dan Quayle winning friends while
speaking to the United Negro College Fund

Cissytoo's picture

(post #60044, reply #9 of 28)

great recipe for a corn souffle, if anyone is interested


That would be moi -- please post!


 

MadMom's picture

(post #60044, reply #10 of 28)

Ask and ye shall receive:


                     
* Exported from MasterCook *


                               Corn Pudding


Recipe By     :  Helen Corbitt
Serving Size  : 8     Preparation Time :0:00
Categories    :


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
     1/4           cup  flour
  2          teaspoons  salt
  1 1/2    tablespoons  sugar
  1 3/4           cups  milk
  3               cups  corn -- fresh or frozen, chopped
  3              large  eggs


Melt butter in saucepan, stir in flour, salt, and sugar.  Cook until bubbly, add milk and cook until thick.


Stir in the corn, either chopped or whole, but chopped makes a smoother pudding.



Stir in the eggs that have been beaten until frothy.


Pour into a well-buttered casserole and bake in a hot water bath at 350 degrees about 45 minutes.


What a terrible thing to have lost one's mind. Or not to have a mind
at all. How true that is.
-- Vice President Dan Quayle winning friends while
speaking to the United Negro College Fund

plantlust's picture

(post #60044, reply #11 of 28)

I've googled (+ searched here) for corn souffle, corn pudding & corn casserole but haven't found a substitute for Jiffy Corn Bread/Muffin mix. For some reason, I've got a craving for a corn souffley/pudding/casserole dish. I've already made the Sweet Corn Pudding recipe from Bon Appet*t (was ok but not the Casserole recipe) & I found the original recipe for Corn Casserole (which is completely different from Corn Pudding).

I'd like to make the recipe below with a "real" ingredient substitute for the mix. I'm figuring that it's a part flour/cornmeal mix? Maybe with some baking powder in it?

Corn Casserole
1 can whole corn (I checked & 1 can is about 1 1/2 cups of corn, so I will sub that amount of TJ's Roasted Corn)
1 can creamed corn (got this)
1/2 stick butter (have plenty of this)
8 oz sour cream (have yoghurt will substitute<G>)
1 package Jiffy Corn Bread

In greased 8x8 pan, bake at 350F for 50-60 min.

I had this dish at a WildOnes' potluck that I attended some years ago in Cleveland OH (the guest lecturer listed a BUNCH of different invasive species that trouble OH, which we NEVER even see!). I really enjoyed the dish & the bringer was kind enough to scribble her recipe on a scrap sheet of paper for me before I had to fly home. If someone actually HAS a box of the Jiffy stuff & can list the ingredients for me, it would give me a place to start.

Come & trim myyy Christmas treeee with some Marvin windows, I need seven, please.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Gretchen's picture

(post #60044, reply #12 of 28)

I have and use and love Jiffy cornbread mix. It is a sweet cornbread, so just add some sugar to a recipe for YELLOW cornbread.


Jean has a good corn casserole recipe, as I recall. Have you considered just 'creamed" corn--corn off the cob cooked with butter and a little bit of milk/cream. Old fashioned southern stewed corn.


Gretchen
Gretchen
gmunger's picture

(post #60044, reply #13 of 28)

I've made Emeril's corn pudding several times. It's great. I've substituted red bells for poblano peppers, and used various cheeses, all to good effect.


4 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped, seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 cup all-purpose flour
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1 cup grated Havarti cheese
4 strips bacon, cooked, drained and crumbled
2 tablespoons chopped green onions




Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.


In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.

Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.

Remove from the oven and let rest for 10 minutes before serving.


"Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do."   ---Wendell Berry


 

 

We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.
Dajoma's picture

(post #60044, reply #28 of 28)

  "JIFFY" corn muffin mix


Ingredients:  wheat flour, corn meal, sugar, lard, leavening ( baking soda, sodium acid pyrophosphate, monocalcium phosphate), also 2% or less of each of the following, salt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.


  I use this mix in a recipe for cheesy corn spoon bread, from a Taste of Home cookbook.  My whole family just loves it.  I'll be making it for our Christmas brunch.


  I'm guessing you could make up your own mix, and leave out all of the monos, phosys, and trates.


Dajoma

msm-s's picture

(post #60044, reply #14 of 28)

hmmm. going to a big holiday potluck tomorrow and another one the next evening. been undecided whether i'd bring my usual lo-cal raw healthy fare (mixed green salad with sliced strawberries and light vinaigrette), or give in with a fattening crowd pleaser (bacon-date-almond knots). this corn casserole might be the happy medium for a cold winter night. looks easy too! thanks-

Jean's picture

(post #60044, reply #15 of 28)

Now I'm hungry for it again too.



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Betakin's picture

(post #60044, reply #16 of 28)

My corn pudding is much like some of the recipes already posted but I use :


1 pkg frozen white corn niblets and 1 can of creamed corn, 4 eggs. 6 Tbls. melted butter, 2 Tbls. flour, 1 Tbls. sugar, 1/2 tsp. salt, 1/4 tsp. red pepper, 1/4 tsp. nutmeg and 1 c. heavy whipping cream and bake in a 1 and 1/2 qt. dish at 325 for 1 hour and 15 min.


Edited 12/18/2007 6:46 pm ET by Betakin

Jean's picture

(post #60044, reply #17 of 28)

That sounds good too.  How big is your pkg of frozen corn?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Betakin's picture

(post #60044, reply #18 of 28)

You only need about 1 c. of white corn but I like to use the whole little square pkg. of frozen corn and I don't know the size. But I did just add to my recipe, I forgot to put the 2 Tabelspoons of flour. Sheesh, I hope nobody makes this recipe without the flour.

Jean's picture

(post #60044, reply #19 of 28)

Thanks. I made the correction.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Betakin's picture

(post #60044, reply #20 of 28)

I really like that corn pudding recipe. Something else that I like is a Green Corn Pie. I have tasted other recipes that are similar using corn meal and green chili's but this one tastes much like green corn Tamales.


2 eggs, 1/3 c. crisco oil, 1 c. buttermilk, 1 can of creamed corn, 1 cup of corn meal, 1/4 tsp. salt, 1 and 1/2 cups grated chedder cheese, 1 can of chopped green chili's.


Beat eggs, add oil, buttermilk, creamed corn, corn meal, salt and chili's and mix. Pour 1/2 of the mix  into a baking dish then top with  3/4 of the cheese. Pour the other half of mix on top of the cheese. Save the last 1/4 of cheese to put on top of the hot bread when taken out of the oven. Bake at 350 for 1 hour. Top with the remaining cheese. The size dish I use is smaller than a 9x13.


I sometimes add some whole green chili's on top of the first layer of cheese that is in the middle of the bread. Everyone in the family loves this dish.


Edited 12/19/2007 9:16 am ET by Betakin

Jean's picture

(post #60044, reply #21 of 28)

I'm not understanding the recipe--what's the reference to bread?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Betakin's picture

(post #60044, reply #22 of 28)

The first recipe I posted was for corn pudding and is rather sweet. The recipe that I posted tonight is a recipe for type of corn bread but it is called pie and it is with cheese and green chili's. I posted the corn bread recipe since most that like corn pudding also like corn bread.


Edited 12/18/2007 10:12 pm ET by Betakin

Jean's picture

(post #60044, reply #23 of 28)

But I don't see any flour or? in the recipe--or am I being dense?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Betakin's picture

(post #60044, reply #24 of 28)

Nope, no flour..just buttermilk in the corn meal..and creamed corn...etc. Most similar recipes do have flour but not this one. Maybe that is why it tastes more like a green corn tamales.


My first recipe for the corn pudding did have 2 T flour but not the green chili corn recipe.


Edited 12/18/2007 10:49 pm ET by Betakin

Jean's picture

(post #60044, reply #25 of 28)

Okeydokey. Thanks.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #60044, reply #26 of 28)

Okay, now in the second recipe I don't see any cornmeal that you refer to.

Gretchen

Gretchen
Betakin's picture

(post #60044, reply #27 of 28)

OOOh my, no wonder the confusion..sooo sooo sorry. I added the the 1 c. of cornmeal..sheesh. I have been in too much of a hurry what with cooking and getting presents ready for my family party this coming weekend that my brain is in a fuzz. Sorry  for the confusion. The recipe is good enough to try though..really.