Best Fresh Corn Pudding Recipes

FRESH CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
• In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
• Bake in preheated oven for 1 hour or until set in center and golden brown on top.

FRESH CORN AND ASIAGO CHEESE BREAD PUDDING

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.

KENT COUNTY FRESH CORN PUDDING

Steps:

• Preheat the oven to 325°F Butter a I-quart baking dish.
• Combine all the ingredients in a bowl and mix well. Pour the mixture into the dish.
• Bake for 50 to 60 minutes, or until set. Serve as soon as possible.

FRESH CORN PUDDING

Steps:

• Prepare Brussels Sprouts in advance. If large sprouts, trim and cut them into halves or quarters; if tiny, leave them whole. Steam them for 5 to 8 minutes, then remove from heat. In a separate bowl, mix the bread crumbs and cheeses thoroughly. Set aside for the later assembly. In a 3-4 qt. saucepan, heat olive oil over medium-high heat, and when just aromatic add the onions. Add salt and pepper and saute onions for approximately 4 minutes. Add the Corn, Pepper Flakes, Thyme, and Rosemary, stirring frequently for approximately 8-10 more minutes. Add the half and half and buttermilk, then the Brussels Sprouts and red bell pepper. When mixture is heated through, reduce the heat to simmer and cook for 10 minutes. While the mixture is cooking, whisk the eggs with the sour cream until completely mixed. Slowly add the egg mixture to the corn mixture, stirring constantly to avoid quick-cooking the eggs. Remove mixture from the heat. Butter a 9x11 baking pan, then add alternating layers of Bread Crumb mixture and Corn mixture, beginning and ending with crumbs. Sprinkle the top with additional parmesan cheese. Bake in a 350 degree oven for 45 minutes, or until bubbly at the edges.

FRESH CORN PUDDING

Steps:

• Preheat oven to 375°. Using a corn scraper (available in some supermarkets and kitchenware stores) or a grater, scrape juice from kernels into a buttered baking dish. Add enough milk or cream to make the corn look like thick curdled cream (more is needed for old corn and winter corn). Add salt, pepper, and optional sugar (if corn is not fresh from the garden). Dot with butter. Bake 45 minutes to 1 hour, or until pudding is firm.

FRESH CORN AND BACON PUDDING

Steps:

• Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions.