We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat oven to 450 degrees. In an oven-safe pan or casserole dish, combine grated corn and reserved liquid. Bake until no more liquid remains and the top is crusty and brown, about 25 minutes.
Meanwhile, in a small bowl, mix together tomatoes, basil, mint, 2 tablespoons olive oil and salt to taste; set aside.
Remove corn from oven. While corn is still hot, add lime juice, butter or olive oil, paprika and salt; mix well.
Garnish with tomato mixture right before serving, either hot or at room temperature.
- 6 tablespoons (¾ stick) unsalted butter, plus more for the baking dish
- 1 medium onion, chopped
- kosher salt and black pepper
- 2 cups heavy cream
- 5 large eggs
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 16 ounces frozen corn, thawed (about 3 cups)
- 2 tablespoons chopped fresh chives
Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.
Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.
Grandmama’s Corn Pudding
I was planning to blog about a few other things this week but have noticed over the past few days that just about the only thing on most people’s minds is their Thanksgiving menu. I’ve actually had several emails from friends and co-workers requesting recipes for a couple of specific things, so I decided I should share them with the world (or at least my lovely devoted readers) !
Every year we have a Thanksgiving potluck at work, and every year I bring the same thing- Corn Pudding. Actually, a couple of my co-workers probably wouldn’t allow me to participate if I didn’t bring it. When the sign-up sheet comes out, I’m not even the one that signs myself up anymore, yet mine is the first name on the list, with a big CORN PUDDING out beside it. No joke. Don’t get me wrong, I love corn pudding as much as my co-worker who signs me up for it, so I would probably continue to bring it time and time again even if I wasn’t prompted. But it is nice knowing my food is appreciated :-)
When it came time to make it this year, I remembered that in previous years the container was scraped clean, with no leftovers to have for lunch the next day. This is just not acceptable around my office- we want to eat like kings for at least a couple of days! So this time I doubled the recipe and made 2 separate casserole dishes, thinking we probably wouldn’t even put the second one out on the table, but instead, save it for the next day’s lunch.
Yeah, right. Dish #1 went fast, so Dish #2 was heated up and over half of it was devoured as well. I’ve now learned my lesson and have made a mental note to triple the recipe next year!
Some of you out there may be reading this and thinking, “What the heck is corn pudding?”. Well, it’s served as a side dish, and is most definitely a classic Southern comfort food. I’ve seen it made with various ingredients, some more sweet and some more savory.
This recipe was handed down from my grandmother– it was a dish that she often made when I was growing up. So not only do I love it because it’s outrageously yummy, but I love it even more because it brings back memories of her. Hers is on the sweeter end of the spectrum of corn puddings, and it’s totally addictive, so beware!
I didn't make as written, because I'm a rebel without a clue. I used 2 lbs of corn, pureed one. I added 4 dried red chilies I had in my pantry and some garlic. I used 1&1/3 cup buttermilk and 1/3 cup cream. I didn't use any cheese like some people but I wish I had. Tastes really good like I made it, and I'll make it again, probably playing around with it some more too, just for fun. Seems like a versatile and forgiving recipe.
I made this recipe exactly as written and didn't like it at all. It was like a big corn omelet with barely enough egg to hold it together. My favorite corn pudding recipe calls for pureeing the corn and that works much better.
I made this the first time for Thanksgiving. Wow! My guests loved it - even the picky ones. I did add about 2 T chopped parsley to add a bit of color. I also creamed 4 cups of corn as suggested by other readers. My husband, who prefers creamed corn, loved this too. Will definitely make again!
This was super easy, healthy and totally delicious. I made it as written, used a sweet onion and skim milk. oh but I cut the recipe in half. We had it with beer can chicken and arugula salad. Soooo good.
I've read the reviews & made this dish several times, so here's my variation. Instead of souffle dishes, I use a 13x9x2 glass casserole dish. I thaw the corn & puree half of it with 2 cups of half-and-half (instead of the milk called for in the recipe). I then mix it with the eggs and add about a cup of grated cheddar. Once the onions are sauteed, I use masa flour instead of all-purpose flour. Lastly, I stir a 4-ounce jar of diced pimientos and a 4-ounce can of diced green chiles into the mix. The pimientos & chiles add a mild pepper taste and really brighten up the dish in terms of color. This is the one thing I know I can consistently make and not have to worry about leftovers. I get raves every time, even from picky eaters.
I give this four forks for what I think it would taste like, not for how I made it. Accidentally doubled the milk (a poorly executed effort to halve the recipe) and it was still probably the most popular Christmas dish on the table! I did make it with the tweaks suggested by the Texas cook. Would definitely make this again but with the proper amount of milk next time.
This dish is easy and impossible to mess up. I've even made it with skim milk when I didn't have whole on hand. I always puree half the corn with some of the milk. I also have done several variations on it. A handful of grated pepper jack is nice. Or a handful of grated gruyere and some smoked paprika sprinkled on top. Have also put leftover chopped up ham and in it - yum. With a salad, the ham variation makes a hearty meal.
This recipe surfaced on this website the other day so I thought Iɽ give it a try after reading the comments from Claypotz and a Cook from Spring, Texas. They were right on about everything. I just made a single recipe but used 1 cup cream and 1 cup whole milk and the 3 tablespoons sugar are a must. Pureeing the 4 cups corn had to have made the difference - it was so creamy. Also, I buttered a 9 x 13 Pyrex and it baked beautifully and was done in an hour - just perfect. Thanks Claypotz and A Cook From Spring, Texas - you did good.
The only suggestion I would make is to stir the pudding after the first 15 minutes and once again 15 minutes later--This will keep the whole corn through out the pudding and not on the bottom
I have to clarify that I gave this recipe a four fork rating because not only did I love it but my guests loved it too. Also, I didn't make it exactly like the recipe..I made the variation proposed by the reviewer from Texas that a lot of other epicurious fans mentioned was really good. Well it was. I made 1.5 recipes. I pureed a 2 lb bag of corn with the milk and salt and to that I added 3 tbsp of sugar like the Texas reviewer suggested. I used 1 cup of half and half and 2 cups of 2% milk. Then I mixed that into the onion, eggs and flour mixture and to that I added a 1lb bag of Birdseye white and yellow corn. I put the whole thing in a big casserole dish and cooked it for an hour at 350 degrees on the convection setting for most ot the time. At the very end when the top was looking pretty well browned I turned off the convection and used the regular bake feature.
easy and delicious, used trader joes fire roasted corn which added a smoky flavor
I baked this in a shallow 13" oval and dusted top with chili powder and pushed cubes of monterey jack into top before baking. Looked and tasted fabulous.
I halved this recipe and used one onion, and I found the flavor to be overwhelmingly oniony. Next time I'll either use less onion, or use a nice Walla Walla or Vidalia, which would be sweeter. I threw in about 1 tablespoon of sugar, pureed about 2/3 of the corn, and used 2% milk. The texture was exactly what I was looking for but I thought the flavor was only okay. The BF loved it, though, much to my surprise, so I'll definitely make it again, with adjustments.
Great recipe and extremely easy to make!. I followed some of the tips from other people who had made it and it came out wonderful!. I did almost all the steps the same, except I added 4 tbsp of sugar and I used 1% milk. Also instead of butter, I used 4 tbsps of olive oil since it's healthier then butter. I also added the salt to the onions to prevent over browning. Follow these tips and you'll have a successful corn pudding.
Great recipe once you tweak it. Followed another reviewer's advice and pureed most of the corn, added paprika, cayenne pepper, and used half whipping cream and half whole milk. Delicious! I was looking forward to leftovers but had none. This is a keeper.
I have made this more times than I can count. Pure comfort food. But, I have found that a 16 oz package of frozen corn is plenty.
After many attempts at different corn pudding/souffle recipes, this one is the best so far. After a run of this recipe, I did however, make some minor revisions that makes this even better. I used only 1 medium onion because I found that 2 onions was too pungent and overpowered the corn flavor. I also used cream instead of milk (1/2 milk, 1/2 cream is good too)pureed 4 cups of frozen corn kernels, kept 2 cups whole, added finely chopped red bell pepper for both color and flavor, and took previous advice on adding sugar. The cook from Texas added 3 tablespoons, but I added 4-5. There is some play with that amount because of the sweetness of the corn you choose to use. I also added a dash or so of cayenne, not enough to alter the taste at all, but give it some depth. I'm sure this would do just as well in a dish more shallow than a souffle dish. Much better!
I made this dish for Thanksgiving. Instead of individual dishes, I put everything in one big casserole dish. I even made it the day ahead!! Didn't bake it until the next day and it turned out great. It was a little bland, I'll admit but sometimes with a lot of other flavors going on in the other side dishes, it is perfect. I do think next time I'll add a kicked up cheese. maybe jalepeno munster.
I thought this recipe was only "ok" but my husband proclaimed it one of the best things he's had in a long time! (?) Well, at least it was ridiculously easy!
The first time I made this I thought it was good but too bland and a little too "set". So now I heat up the milk and add chicken boullion to it (omit the salt then) before adding it, use less flour in the roux and, as someone suggested, chop up half the corn first. I also add a pinch of nutmeg to it, which may not be everyones taste. It´s almost ridiculous how often I make this dish now, it's so good!
I'm not sure why, because I think it's nothing to write home about, but my guests all loved this.
I've been making this for a few years now.. every Thanksgiving and Christmas Eve dinner . I occasionally make it when I have baked chicken or a special Sunday dinner. It's delicious!
I threw in a couple of handfuls of grated jalapeno jack cheese that we had in the house. Wow!! Delicious!! I think any kind of cheese would be good, but the jalapeno jack really added a "kick" to the overall taste. Also, I pulsed about one half of the corn in the food processor and then added it to the rest of the corn kernels gave the whole dish a very nice texture.
Made this for Christmas dinner (main course was Roast Rib Roast) and it was a hit! Followed the suggestions from the Texas cook and pureed 4 cups of the corn substituted cream for milk and added sugar (I used supersweet frozen corn but still liked it sweeter). Also sauteed 1 diced red bell pepper and added it to the pudding. The adults and kids (two toddlers) loved it and everyone asked to take home leftovers.
Wonderful! I agree with suggestions to liquefy part of the corn, and to use cream and a bit of sugar. The result was delicious and was an impressive but easy addition to Thanksgiving dinner.
- Baking spray with flour
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups fresh or thawed frozen yellow or white corn kernels, divided
- 3 large eggs
- 2 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons finely chopped scallions, divided
Preheat oven to 350°F. Generously coat a 9-inch square glass or ceramic baking dish with baking spray with flour. Stir together flour, sugar, salt, and pepper in a small bowl, and set aside.
Pulse 1 cup of the corn kernels in a food processor until smooth, about 5 times, and set aside. Whisk eggs by hand in a large bowl until smooth and lightly beaten. Stir in flour mixture and milk until combined. Whisk in melted butter. Add corn puree, parsley, 1 tablespoon of the scallions, and remaining 2 cups corn kernels. Stir to combine well.
Transfer corn mixture to prepared baking dish. Bake in preheated oven until lightly browned, puffed up all over, and fairly firm, about 40 minutes. Sprinkle corn pudding with remaining 1/2 tablespoon scallions. Serve hot or warm.
Nana’s Corn Pudding
Nana’s Corn Pudding has just five ingredients and less than 5 minutes of prep time. This is one of my favorite easy Easter side dishes. It packs sweet corn flavor and the perfect side for any holiday.
Holidays like Easter are always steeped in tradition. In our house, it was always ham, mashed potatoes, hot cross buns, and lots of eggs. Then there was the ever present Brussels sprouts covered with the mock hollandaise. They were not roasted or even sautéed. Just don’t go there.
With my family now, we have a few traditions, but not many. Like, we always have ham. Though, I’m thinking of changing that up and maybe trying a leg of lamb some year. Not this year though. We always have green bean casserole. That’s at almost every holiday. The hubs loves it and it’s growing on me. Scalloped potatoes or au gratin potatoes are always on the table at Easter. Because, well, ham and scalloped potatoes are a match made in heaven.
Heck! Potatoes and cheese are a match made in heaven!
But, that’s not what this post and this recipe is about. This is about Nana’s corn pudding. A recipe that was published in her church cookbook. Yes. I have it. It’s on my shelf along with the few other cookbooks I keep. No. I’m not a huge cookbook recipe maker or cookbook collector. There are a few that I cherish, a few that I love and have used, and a few that I hope to use to learn from.
Now, Nana, on the other hand, I could always learn from. She was a genius in the kitchen. Her chicken and dumplings were off the charts. She could make the best gravy out of anything. Her sausage gravy though? To die for. Especially on top of her biscuits. Man, those were the good days as a kid growing up in the south. When you knew what sorghum was for and used it.
What I remember most is Nana’s corn pudding.
It tastes delicious yet super simple. And, it can be used for many main dishes, I have found out. You see, there’s a restaurant that we used to frequent at work called Chevy’s. They served up a corn side dish that tastes quite similar to this corn pudding. My boss at the tame always raved about it and I swore to make some corn pudding for her.
Well, I finally did for a Christmas party and she agreed that Nana’s corn pudding tasted just like her favorite side dish at this Tex-Mex restaurant. I left her the easy recipe and she was thrilled. A happy boss is always a good boss, right?
Nana’s corn pudding has 5 ingredients. And they’re pantry/refrigerator staples at that. I always have cans of corn and creamed corn. If I don’t have the corn muffin mix, I can easily whip some up. It’s just some flour, cornmeal, baking powder, sugar, and salt. There’s plenty of copycat recipes out there where you can easily whip up your own batch of muffin mix to keep in your pantry.
This is one of our family’s favorite easy Easter recipe side dishes. It literally takes minutes to prep this recipe and pop it in the oven. It takes longer to wait for it to cool before serving than it does to make this corn pudding.
You can’t get any easier or simpler than that.
And just look at that deliciously golden color! It has the perfect amount of sweet combined with corn flavor. Yet, it’s easily adaptable! Add some jalapenos or green chiles and toss in some cheddar for a kicked up Tex-Mex version. Stir in some sun dried tomatoes and mozzarella for an Italian version. How about some roasted red peppers and feta for a Mediterranean flair?
You see? It’s so simple that it can be kicked up any way you’d like. Add some sliced hot dogs or kielbasa and make it a main dish! Stir in some leftover Easter ham or rotisserie chicken to repurpose left overs. Make it a pizza style with some pepperoni, roasted red peppers, and sun-dried tomato pesto. Only your imagination can limit the possibilities.
I can see those wheels turning. You’re using your imagination to not only taste this delicious corn pudding but mixing it up with your favorite flavors. That’s how recipes are intended to be used! They’re just a guideline, really. Swap out ground chicken for beef in a meatball recipe. Change up the cayenne and chili powder for some paprika and turmeric. Things like that make a recipe truly adapt to your tastes and palette.
Okay. Enough about all that. Traditionally, we serve Nana’s corn pudding at family gatherings like Easter and Thanksgiving. At least from what I can remember, which isn’t much. However, I do remember it tastes amazing. It’s the perfect balance of flavors with plenty of corn flavoring to make it vegetable-ish.
Of all the times I’ve made this recipe, I can’t believe I’ve never shared it. Then again, I think it goes in that category of family recipes that I don’t really want to share? Because they’re, well, family? I’m a bit strange with that. I know. Slowly I’ll be sharing more and more of my family favorites. So, just stay tuned.
What do you traditionally serve for Easter? Do you change it up or serve the same things every year? I hope you find some new delicious easy Easter side dishes for your family.
How to Make It
Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat stir in scallions. Let cool slightly, about 10 minutes.
Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.
Make it a Meal
All of these holiday main dishes would pair perfectly with corn pudding casserole as a side dish:
- from The Little Kitchen is a Thanksgiving classic. is a Christmas centerpiece. is always a Sunday supper classic. makes St. Patrick’s Day dinner simple and tasty. will impress everyone for Easter and more. with its kick of spice is a nice balance to the sweet flavor for any family gathering, maybe while watching football on New Year’s Day.
For even more easy gluten free recipes,
keep up with me on…
Real Creamed Corn Pudding
Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crème fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
How would you rate Real Creamed Corn Pudding?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.