Best Corn Pudding Casserole Paula Deen Recipes
PAULA DEEN'S CORN CASSEROLE
This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!
Provided by Stephanie
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
- Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Nutrition Facts : Calories 410 kcal, Carbohydrate 49 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 772 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
MISSISSIPPI CORN PUDDING
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Provided by Elle Simone Scott
Categories Side Cornmeal Milk/Cream Sour Cream Cheese Thanksgiving Backyard BBQ Juneteenth Bake Soy Free Vegetarian Corn
Yield 12 servings
Number Of Ingredients 17
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
- In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
- In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
- Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
- Fold in the onion, celery, corn, and cheese.
- Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
CORN PUDDING CASSEROLE (PAULA DEEN)
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?
Provided by Southern Lady
Categories Corn
Time 58m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
- Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.
Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7
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