Best Hudsons Corn Pudding Recipes

JUNIOR LEAGUE - HUDSON'S CORN PUDDING

Steps:

• Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
• Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.

KATHY'S SOUTHERN CORN PUDDING

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.

HUDSON'S CORN PUDDING

Steps:

• 1. Mix the bell peppers and Anaheim chile in bowl. Mix well. Mix the flour, sugar, baking powder, salt and cayenne pepper in a bowl (1 1/2 tsp. cayenne pepper) Mix well.
• 2. Whisk eggs lightly in bowl. Add whipping cream, butter and cream style cor and whisk til mixed. Add corn mixture gradually to the flour mixture, stirring constantly til mixed. Stir in bell pepper mixture and whole kernel corn. Spoon into a greased and floured 9 x 13 inch baking pan. Bake at 375 for 40 to 45 minutes or til set and light brown.
• 3. Note: Chefs Jeff Blank and Jay Moore of Hudson's on the Bend contributed this recipe.

GRANDMA'S CORN PUDDING

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.

"ALMOST FAMOUS" CORN PUDDING

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
• Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
• (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

CORN PUDDING CASSEROLE (PAULA DEEN)

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.

CORN PUDDING

Steps:

• Mix well the first 5 ingredients in a bowl and set aside.
• In a second bowl whisk the eggs until blended and then add melted butter, cream and can of corn. (besure and use a big enough bowl to add additional ingredients).
• Now add the 1st bowl of ingredients into the second and whisk to blend.
• Clean all the peppers, discarding the seeds and stems and cut into 1/4 inch pieces. At this point, play a little if you want and add differant kinds of peppers, sundried tomatoes of fresh herbs.
• One thing to note,our what ever amount you add in of something take that amount out of another of the other veggie ingredients. You do not want to overload you dish.
• Now add the fresh corn and peppers to the batter.
• Grease a casserole dish with a litle butter or light oil and dust with flour. (9x13) Now add your batter.
• Bake at 375 for 45 minutes or until golden brown on top.