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Corn Pudding

sleevendog (5a NY 6aNYC NL CA)

10 years ago

A friend made a HatchCornPudding for Thanksgiving.

I'm obsessed and reading through recipes....here is a few...

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Comments (9)

sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
Now looking at many recipes i'm surprised to see regular flour rather than corn flour, (?!)

My grandmothers corn pone used corn flour, like a wet corn bread. Or like a polenta.

Interesting.

It was divine and i plan to make it Sunday with fresh frozen summer harvest corn. I'm liking the recipe using ricotta. I only have habanero but that should do.

One recipe bakes it in corn husks...another good idea. Hmmm
beachlily z9a
10 years ago
After our 2 week 5,000 mi driving trip from Daytona Beach to Farmington, NM, Durango, and Denver, I was missing my hatch green chilis. Now I have a couple seedlings in a pot that I hope to get to bear chilis over the winter (if the El Nino predictions are accurate). Otherwise, I will start a bunch early spring and freeze the harvest. I brought 5 lb og hatch chilis back and the merchant warned me they were hot. He spoke the truth. I've been doling them out by the 1/4 cup to heat up chili or whatever use I find for them. Now that Thanksgiving is over, I'll continue using my incendiary hatch chilis for wonderful food knowing I'm growing them!! We're already getting fresh corn down here--yummmm.

Thanks for the recipe!
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Corn Pudding
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I, for one, admire your quest to learn And try new recipes! Have you tried this one from Paula Deen? Several folks here discredit her, But I have found a number of her dishes To be very good! Pretty much simple, "down home" fare. CORN PUDDING CASSEROLE (Paula Deen) By Southern Lady on November 25, 2012 Prep Time: 8 mins Total Time: 58 mins Servings: 9-12 About This Recipe "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?" Ingredients 1 (15 1/4 ounce) cans whole kernel corn, drained 1 (14 3/4 ounce) cans cream-style corn 1 (8 ounce) packages corn muffin mix ( recommended -- Jiffy) 1 cup sour cream 1/2 cup butter, melted 1 -1 1/2 cup shredded cheddar cheese . Directions 1.Preheat oven to 350 degrees F. 2.In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 3.Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. 4.Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. 5.Let stand for at least 5 minutes and then serve warm. Rusty
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Corn pudding, custard, or souffle ?
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Comments (4)
Maid, this is my favourite "corn custard" recipe. It uses fresh or canned kernel corn, with the addition of eggs and cream. It is light, because the mixture is processed in the blender. You can adjust the texture by more or less processing. It can be made in a casserole dish and spooned out, or as individual servings in small custard/souffle dishes. Light Corn Custard Source: Victory Garden 2 cups scraped corn (or canned or frozen) 4 eggs 1 cup heavy cream 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper Dash nutmeg 2 tablespoons melted butter/margarine . Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in a roasting pan; pour boiling water two-thirds up side of the baking dish. Bake in a preheated 350Ã¯Â¿Â½F oven for 1 hour or until the top is golden and a knife tests clean. Serve immediately. For a smoother more uniform texture, puree corn and add two tablespoons of flour and proceed as above.
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Corn Pudding recipe?
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Comments (23)
Not only is this delicious, it reheats beautifully (although it won't be puffy again): CORN & ARUGULA SOUFFLE For one large casserole or 3-6 ramekins, depending on size You can also use spinach, well drained, instead of the arugula. Add black pepper to taste. 2 tblsp light olive oil or butter 3 tblsp flour, plus 1/4 cp extra to add to egg yolks 1 cp milk or half and half 3 eggs, separated 2 cups cooked or frozen thawed corn, preferably white 1/2 cp wilted arugula leaves 1/2 tsp salt or more to taste 1/4 tsp pepper if using spinach instead of arugula 1 tblsp chopped fresh tarragon or thyme 1/4 to 1/2 cp grated Parmesan Heat oven to 350Âº. Oil a 2-qt round casserole, or 5-6 one-cup ramekins. In a 3-qt saucepan, make a white sauce with first three ingredients. Beat egg yolks, salt and the 1/4 cp extra flour in a bowl. Add 1 cup of the hot white sauce while blending slowly; then pour egg yolk mixture back into saucepan and cook over medium-low heat, stirring constantly, for 2 minutes. Remove from heat and let cool for 30 minutes. Add corn and arugula or spinach. Add pepper and fresh herbs to taste. Whip egg whites with a pinch of salt until very stiff but not dry. Fold into corn mixture, pour into casserole and top with grated cheese. Bake for 30-35 minutes (bowl size). If using ramekins* (or soup dishes), check after 20 minutes! Be sure to bake until browned on top and puffy. The ramekins can be made ahead of time. Run a knife around the edge to loosen the soufflÃ©s and refrigerate. Bring to room temp before reheating in a 400Âº oven for 10 minutes by adding a tablespoonful of cream or milk to each one. Serves 4 as side dish, 3 generously. With the added 1/4 cp flour, this will not sink as much as a regular soufflÃ© as it cools. * this fits four 1-1/2 cup ramekins perfectly.
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RECIPE: Sweet Corn Pudding - a winner at Xmas
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Comments (3)
I love corn pudding, especially at Thanksgiving, but I'm apparently the only one in my family that really likes it. This recipe is different from mine, sounds interesting & maybe it is the twist mine needs to make it more memorable. Thanks for sharing!
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grainlady_ks
10 years ago
When our pastor's grandmother (from Virginia - pronounced Vahginyah), a women in her 90's in the late 1970's) would visit the family, she spent much of her time making Corn Puddin' and the family attacked it like hogs at the proverbial trough. Their eyes would glaze over from the blissful moment when they so much as spoke about it --- it was that good.

I mistook what she was making for Corn (STARCH) Pudding, having never heard of, or tasted, Corn Pudding. Because I dislike corn, and my parents were from Canada and it wasn't a dish my mother made (her family considered corn hog food, not people food), or anyone else around here according to the side dishes that were served at church functions.

I thought they must be mad to make such a fuss about vanilla pudding. They didn't even dress it up with grated nutmeg, when I asked! How special could pudding BE without nutmeg? LOL

-Grainlady
User
10 years ago
Sleevendog, Colleen has a question for you on this thread ... cranberry sauce recipe
l pinkmountain
10 years ago
Sweet corn pudding tastes very much like Captain Crunch cereal. I like corn stuff in all its iterations, sweet or savory. No "Roundup Ready" corn for me though, please.
User
10 years ago
Captain Crunch? Strange tastebuds you have there.

You can buy organic frozen corn and occasionally find non-GMO on the cob at Whole Foods.
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
I am very savory over sweet. EasterShore NewEngland. Corn can be sweet naturally but often some add sugar and not necessary. (canned creamed corn is full of added sugar). ...sweet potato baked fries do not need cinnamon sugar sprinkled on top. (or marshmallows and brown sugar). Or if you like that, that is ok.

This dish is savory without any sugary sweet notes. I use fresh frozen corn all winter and it is not gmo.

I have friends and co-workers from all over our country and the world and so enjoy their native dishes. I have at least 2-3 dozen co-workers now that barely speak English. So much fun before the Thanksgiving holiday sharing their plans...
l pinkmountain
10 years ago
Thanks CindyM, I would have been blithely unaware that my tastebuds were strange if you hadn't pointed that out to me!
User
10 years ago
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