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.
Time 1h10m Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding. In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well. Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water. Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set. Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.
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.
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.
Time 30m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Mix and bake at 350 for 55 minutes.
Time 1h5m Yield 9 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes. Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper. Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top. Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
More about “southern corn pudding not sweet recipes”
Time 1h5m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
