Best Shaker Town Corn Pudding Recipes

SHAKER TOWN CORN PUDDING

Steps:

• In a large bowl, blend the butter, sugar, flour and salt.
• Add the eggs, and beat well with a rotary beater or mixer on low --.
• Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
• Pour the ingredients into a buttered flat 10x6" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
• When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
• THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.

"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.)

CORN PUDDING

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

SHAKERTOWN CORN PUDDING

Steps:

• 1. Pre-heat oven to 325 degrees. Grease a 2 qt. casserole or 8x8 square pan.
• 2. Hand mix all ingredients in a medium mixing bowl. Pour into greased pan.
• 3. Place on middle rack in oven. Cook for 45 minutes. Stir gently. Sprinkle sugar generously over top of casserole.
• 4. Put back in oven for another 45 minutes or until lightly browned around edges and bubbly. Let sit for 20 minutes before eating.
• 5. DOUBLING RECIPE: If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

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.