Best Virginias Corn Pudding Recipes
HILDA CROCKETT'S CORN PUDDING
I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use.
Provided by Leslie in Texas
Categories Corn
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 1 1/2-quart baking dish.
- Combine sugar and cornstarch in medium bowl.
- Add eggs, corn and milk and mix well.
- Turn into baking dish and dot generously with butter.
- Bake until center is almost firm, about 1 hour.
Nutrition Facts : Calories 241, Fat 6.6, SaturatedFat 3.4, Cholesterol 88.3, Sodium 304.5, Carbohydrate 40.3, Fiber 0.9, Sugar 19.2, Protein 7.6
CORN PUDDING
Provided by Tom Gilliland
Categories Food Processor Cheese Dairy Egg Pepper Vegetable Brunch Side Bake Cinco de Mayo Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 or more servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
VIRGINIA SOUTHERN STYLE CORN PUDDING
This recipe has been passed down from generation to generation. It will be featured in "Our Recipes" Cookbook in the near future. Great for a Thanksgiving side dish. This corn pudding recipe is a family tradition whenever we have large meals.
Provided by Sandra Maye
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Mix sugar and flour in a separate bowl Beat eggs in a separate bowl Melt butter in a sauce pan on top of stove
- 2. In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it's best to use an electric mixture or whisk).
- 3. Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.
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
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