How to Make Corn Pudding

Опубликовал Admin
16-11-2017, 23:00
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There is nothing more satisfying than a bowl full of sweet, creamy corn pudding made from scratch. Corn pudding goes great if it's served alongside of sausage, ham, roasted turkey, beans, and/or cooked broccoli. A favorite for breakfast, lunch, or dinner, it's a savory treat that everyone will devour right away at any meal.
  • Makes: Each recipe makes 8-12 servings

Classic Corn Pudding

  1. Preheat the oven to 400° Fahrenheit (204° Celsius).
  2. Grease a 3-quart baking dish with non-sticking cooking spray.
  3. Add the cans of corn and eggs into a large bowl. Whisk well until fully combined.
  4. In a separate small bowl, combine the dry ingredients. Fully whisk the sugar, seasoned salt, cornstarch, seasoned salt, and minced onion.
  5. Pour the dry ingredients into the wet ingredients. Combine well until the ingredients are fully incorporated.
  6. Fold in the milk and butter and mix once more.
  7. Bake the corn pudding for about an hour. To keep the entire corn pudding golden brown, stir it once or twice with a spoon while it's baking. The corn pudding is ready to be removed when the sides are golden brown, but the pudding itself is still soft.
  8. Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or bacon bits, if desired. Enjoy!

Easy Corn Pudding

  1. Preheat the oven to 325° Fahrenheit (165° Celsius).
  2. Grease a 3-quart baking dish with non-sticking cooking spray.
  3. In a medium-sized bowl, cream the butter and sugar for about 2 minutes. Mix well with an electric mixer until the mixture is light and fluffy.
  4. Crack in the eggs, adding them one at a time. Beat once more until fully combined.
  5. Pour in the sour cream and cornbread mix. Blend well until fully mixed.
  6. Fold in the milk and corn into the batter. Blend one last time, making sure the ingredients are fully incorporated.
  7. Bake the corn pudding for about 45-50 minutes. The top of the corn pudding should resemble a golden brown color and fully set when it's ready to be removed from the heat.
  8. Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or bacon bits, if desired. Enjoy!

Slow-Cooker Corn Pudding

  1. Grease a 3 or 4 quart slow-cooker with non-stick cooking spray. Be sure to spray all the corners and inside areas of the slow-cooker to prevent food from sticking onto it.
  2. Pour both cans of corn, the sour cream, and butter into the slow-cooker.
  3. Add the cornbread mix and bacon bits. Stir well with a wooden spoon until fully incorporated together.
  4. Cook the corn pudding on low heat for about 4-5 hours. Be sure the slow-cooker is covered while the pudding cooks. When the corn pudding begins to thicken it up, it is ready to be removed.
  5. Serve. Scoop the corn pudding onto a dish or bowl. Garnish with shredded cheese or extra bacon bits, if desired. Enjoy!

Ingredients

Classic Corn Pudding

  • 1 (12-ounce) can whole kernel corn, drained
  • 2 (17-ounce) cans cream-style corn
  • 5 eggs, lightly beaten
  • ½ cup (120 ml) white sugar
  • 4 tablespoons (60 ml) cornstarch
  • 1½ teaspoon (5.3 ml) seasoned salt
  • ½ teaspoon (3 ml) dry mustard
  • 1 teaspoon (5 ml) dried minced onion
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) melted butter or margarine

Easy Corn Pudding

  • ½ cup (120 ml) butter, softened
  • ½ cup (120 ml) white sugar
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 package (8½ ounces) corn bread mix
  • ½ cup (120 ml) milk
  • 1 can (15¼ ounces) whole kernel corn, drained
  • 1 can (14¾ ounces) cream-style corn

Slow-Cooker Corn Pudding

  • 2 cans (11 ounces each) whole kernel corn
  • 2 packages (8½ ounces each) corn bread mix
  • 1 can (14¾ ounces) cream-style corn
  • 1 cup (8 ounces) sour cream
  • ½ cup butter (120 ml), melted
  • 3 bacon strips, cooked and crumbled into bits

Tips

  • Bacon can be added or omitted into the corn pudding. It adds flavor and causes it to taste more delicious.
  • For less sweetness to the corn pudding, omit out the sugar.
  • You can bring in a twist to the corn pudding by making it Tex-Mex style. Sprinkle diced green chilies and shredded Monterey Jack cheese over the corn pudding and bake until the cheese melts.
  • Any type of milk can be used to make the corn pudding. Consider using skim milk, whole milk, almond milk, etc.

Warnings

  • Avoid over-cooking the corn pudding. Cooking it for too long will end up leaving it hard and dry.

Things You'll Need

Methods 1 and 2

  • Oven
  • Mixing bowls
  • Mixing utensil
  • 3-quart baking dish
  • Non-stick cooking spray
  • Serving plate

Method 3

  • Slow-cooker with lid
  • Non-stick cooking spray
  • Wooden spoon
  • Serving plate
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