Best Cheese And Corn Pudding Recipes

Fresh Corn and Asiago Cheese Bread Pudding image

Provided by ratherbeswimmin

Categories Corn

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) French bread, loaf cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups shredded asiago cheese

Steps:

Whisk together the first 5 ingredients in a large bowl; add bread, tossing to coat.
Let stand 30 minutes.
Preheat oven to 375°.
Stir corn and cheese into bread mixture; spoon into a well-buttered 13 x 9 inch baking dish.
Bake for 45 minutes or until set and golden brown.

Nutrition Facts : Calories 229.7, Fat 10.8, SaturatedFat 6, Cholesterol 77.9, Sodium 290.1, Carbohydrate 27.2, Fiber 1.7, Sugar 3.8, Protein 7.9

Cheese Grits and Corn Pudding image

Provided by Barb G.

Categories Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups milk
1 teaspoon kosher salt
1/4 cup grits
3/4 cup grated sharp cheddar cheese
2 large egg yolks
3/4 cup pureed canned corn
1/4 teaspoon fresh ground pepper
3 large egg whites

Steps:

Preheat oven to 375°F.
Bring milk to a simmer in a small saucepan over medium heat.
Add 1/2 teaspoon salt and,stirring constantly, add the grits in a slow steady stream.
Continue stirring until thick--about 25 minutes.
Transfer to a large bowl and cool slightly.
Stir cheese, yolks,and corn into grits.
Transfer mixture to a large bowl and add the remaining salt and the pepper.
Beat egg whites in a bowl until stiff peaks form.
Gently fold egg whites,in thirds,into the corn mixture.
Fill 8 one-cup ramekins and place on baking sheet.
Bake until puffed-40 to 45 minutes.
Serve immediately.

Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.7, Cholesterol 70, Sodium 331.8, Carbohydrate 10.1, Fiber 0.5, Sugar 0.9, Protein 7.1

CHEESE GRITS AND CORN PUDDING image

Yield 8 people

Number Of Ingredients 8

1 1/2 cup(s) whole milk
1 teaspoon(s) kosher salt
1/4 cup(s) grits
3/4 cup(s) grated aged Cheddar cheese
2 large egg yolks
3/4 cup(s) puréed canned corn
1/4 teaspoon(s) fresh-ground pepper
3 large egg whites

Steps:

1.Make the grits: Preheat oven to 375 degrees F. Bring milk to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick, about 25 minutes. Transfer to a large bowl and cool slightly. 2.Make the pudding: Stir cheese, yolks, and corn into the grits. Transfer mixture to a large bowl and add remaining salt and the pepper. Beat egg whites in a large bowl until stiff peaks form. Gently fold egg whites, in thirds, into the corn mixture. Fill eight 1-cup ramekins and place on baking sheet. Bake until puffed, 40 to 45 minutes. Serve immediately.

CHEESE AND CORN PUDDING image

Categories Cheese Side

Yield 4-6 servings

Number Of Ingredients 8

5 ears of fresh corn, kernels cut from cob, or 2 cups frozen Corn kernels, thawed
2 cups shredded sharp Cheddar or Monterey Jack
2 large eggs
1/4 cup all-purpose flour
2 tbsp butter, melted, plus more for the dish
2 tbsp sugar
1/4 tsp salt
Pinch of cayenne pepper

Steps:

The assembled dish can be refrigerated for several hours for last-minute cooking; top with the cheese just before baking. 1. Preheat the oven to 325°F (160°C) and lightly butter a 5-6 cup ovenproof serving dish. Purèe 1½ cups of the corn in a blender. Add 1¾ cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended. 2. Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top. 3. Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.