Best Creamy Corn Pudding Recipes

CHEF JOHN'S CREAMY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

CREAMY CORN PUDDING

Steps:

• Melt butter in heavy saucepan over low heat.
• Add flour, sugar, and salt, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
• Remove from heat, and stir in corn.
• Beat eggs well.
• Gradually stir about one-fourth of hot mixture into beaten eggs.
• Add eggs to remaining hot mixture, stirring constantly.
• Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.

CREAMY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

CREAMY CORN PUDDING WITH MUSHROOMS: ESCATOON

Steps:

• In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.
• In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.
• Bring the chicken glace to a boil.
• Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.

SUPER EASY AND TASTY CREAMY CORN PUDDING

Steps:

• Mix all ingredients in a bowl.
• Pour mixture into a greased 8x8 pan for approximately 50 minutes at 350 degrees.

CREAMY CORN PUDDING

Steps:

• Step 1 - Preheat oven to 325 degrees. Melt butter in a 2-quart sauce pan over medium heat. Add onion and cook until golden brown, about ten minutes. Stif in flour, salt and pepper until blended. Gradually stif in cream and milk. Cook, stirring constantly, until mixture boils and thickens slightly. Remove saucepan from heat and stir in corn. Step 2 - In 2-quart saucepan, beat eggs slightly. Slowly add corn mixture, beating constantly. Step 3 - Set Pyrex in a 13"x9" baking pan. Place pan on oven rack. Pour enough boiling water into pan to come halfway up the side of the Pyrex dish. Bake pudding for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Step 4 - Broil or toast until the top is golden (about 15 mintues)

CREAMY CORN AND CHESTNUT PUDDING

Steps:

• Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing.
• Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.
• Sold at some supermarkets and at specialty foods stores.

CREAMY CORN PUDDING (TEST KITCHEN)

Steps:

• 1. Adjust an oven rack to the middle position and heat oven to 350. Grease an 8 inch square baking dish with 1 T. of the butter. Place a kitchen towel on the bottom of a large roasting pan and place the prepared baking dish on the towel. Bring a ketttle of water to boil. 2. Cut the kernels from 5 ears of corn into a large bowl, reserving cobs. Great the remaining ear of corn over the large holes of a box grater into the same bowl, then use the back of a butter knife to scrape the milk from all of the cobs into the bowl. 3. Melt the remaining 3 T. butter in a large skillet over medium heat. Stir in the corn mixture and cook, stirring occasionally until the corn is bright yellow and the liquid has almost evaporated,about 5 minutes. Stir in the cream, salt, sugar, and cayenne and continue to cook until the mixture is thickened and a spoon leaves a trail when dragged across the bottom of the pan, about 5 minutes. 4. Transfer the cooked corn mixture to a medium bowl. Whisk in the milk, then the eggs and cornstarch, until thoroughly combined. Pour the mixture into the prepared baking dish. 5. Place the roasting pan in the oven carefully pour the boiling water into the pan to reach halfway up the sidesofthe baking dish. Bake the pudding until the top has lightly browned in spots and the center is soft but set, 20-25 minutes. 6. Remove the roasting pan from the oven and carefully remove the baking dish from the water bath. Let the pudding cool for at least 10 minutes before serving. Serve hot or warm.

CHEF JOHN'S CREAMY CORN PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend. Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.