Best Thanksgiving Corn Pudding Recipes
THANKSGIVING CORN PUDDING
This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.
Provided by Karen Andre
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
- In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 44.4 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 438.9 mg, Sugar 29.2 g
THANKSGIVING CORN PUDDING
Steps:
- Preheat oven to 350. Butter very large souffle dish. Puree 4 c. of the frozen corn. Strip kernels from fresh corn, reserving corn milk. Melt butter in heavy skillet. Sweat onions until translucent. Stir in flour and cook four minutes. Place in bowl to cool. When cooled, add eggs, corn puree, fresh corn and juice, frozen corn, cream, sugar and salt. Season to taste with pepper. Pour batter into pan and bake until pudding is set, 1 1/2-2 hours.
THANKSGIVING CORN PUDDING
This side is pleasing for both Thanksgiving and Christmas. Why not serve it for both!
Provided by Tiffany Bannworth
Categories Other Side Dishes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Cream butter and sugar. Add eggs and vanilla. Beat for 2 minutes.
- 2. Add ricotta and sour cream. Beat for additional minute.
- 3. Slowly add sift flour while continuing to beat.
- 4. Fold in both corns.
- 5. Preheat oven to 325.
- 6. Set aside on counter for 20 minutes for flavors to marry.
- 7. Pour into a deep casserole dish (greased), if you prefer a more pudding taste; pour into an elongated shallow dish (greased) for a sweet corn bread finish.
- 8. Bake until gold brown.
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