Best Summer Rainbow Corn Pudding Casserole Recipes
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
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
BAKED CORN PUDDING
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
SUMMER RAINBOW CORN PUDDING CASSEROLE
I GAVE THIS RECIPE IT'S NAME BECAUSE OF ALL THE VIBRANT COLORS WITHIN THE DISH. I was amazed that I got 5 cups of corn from 6 ears, so with the other added ingredients, this dish made a 9X13 size dish. It is a perfect recipe for this time of year using fresh sweet corn, I am sure you can use frozen as well. I did put my own spin on this recipes using ingredients to make it a bit healthier. The ORIGINAL recipe came from an OLD McCalls cookbooks. I found that it was a great way to use the bargain fresh corn I had just purchased. Plus it tasted great, & made an impressive Presentation.
Provided by Rose Mary Mogan @cookinginillinois
Categories Vegetables
Number Of Ingredients 17
Steps:
- PLEASE NOTE BECAUSE I USED 6 EARS OF CORN THIS MADE A DOUBLE RECIPE, SO YOU MAY WANT TO CUT IT IN HALF. Preheat oven to 325 degrees F. Spray a 9X12 X2 inch casserole dish with non stick cooking spray and set aside till needed.
- Cut corn off cob at least twice and scrape with sharp knife to remove the milk from the cob. I GOT THIS MUCH FROM JUST ONE EAR OF CORN.
- Spray a medium size skillet liberally with nonstick cooking spray. Heat over medium high heat, add onions and sauté until crisp tender about 2 minutes or so. Then remove from heat.
- Beat eggs in a large bowl first before you add other ingredients. To cut back on the fat content, you may want to use half the eggs and half egg whites, or use egg beaters, next time I will try with egg beaters to cut out some of the calories.
- Chop the red pepper into medium size pieces. Then add to bowl and stir.
- Now add corn green onions and chive, & mix till combined.
- In a small bowl add the flour sugar or Splenda, salt, pepper, & nutmeg & blend together. Then stir into corn mixture. Then add the olive oil OR BUTTER and whipping cream or Greek yogurt & mix well.
- Add the cheeses and stir to blend. You may want to use fat free cheeses or eliminate it all together to cut out calories. But I pretty much stayed true to the recipe since it was the first time I made it.
- Pour into prepared dish. Arrange the quartered tomatoes & onion blades on top. Place casserole dish in a larger pan, and add 1 inch of hot water, around casserole dish.{I CONFESS, I DID NOT USE THE WATER BATH METHOD I JUST BAKED IT LIKE MY OTHER CORN CASSEROLE DISHES} Bake UNCOVERED 1 HOUR AND 10 MINUTES OR UNTIL CUSTARD IS FIRM, & knife inserted in center comes out clean.
- Serve Hot as desired.
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