Grilled Corn Pudding recipes - Corn pudding
Author: Patrick Gutierrez
This delicious side dish is the perfect complement for Thanksgiving foods such as turkey and greens or Christmas favorites, especially ham. Find out how to make corn pudding with this recipe.
Easy Corn Pudding
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by: Allrecipes Member
Yields: 6 servings
Number of ingredients: 5
Provided by: Allrecipes Member
Yields: 6 servings
Number of ingredients: 5
Ingredients:
- 1 (15 ounce) can creamed corn
- 1 (15.25 ounce) can whole kernel corn
- ¼ pound butter, softened
- 1 (8.5 ounce) package corn bread mix
- 1 (8 ounce) container sour cream
Nutrition:
- Calories: 485.7 calories
- Carbohydrate: 56.1 g
- Cholesterol: 58.4 mg
- Fat: 28.1 g
- Fiber: 2.6 g
- Protein: 7.8 g
- Saturated Fat: 15.7 g
- Sodium: 1209.1 mg
- Sugar: 9.1 g
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Grilled Corn Pudding
For the best results, use farm-stand corn and make the pudding the same day you buy the corn. Share Tweet Pin 0 Shares
Provided by: Steven Raichlen
Yields: 0 servings
Provided by: Steven Raichlen
Yields: 0 servings
Nutrition:
- Serving Size: 8 servings
- Step 1: Set up the grill for direct grilling and preheat to high.
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- Step 2: Lightly brush each ear of corn with olive oil and season with salt and pepper.
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- Step 3: When ready to cook, place the corn on the hot grate and grill until golden brown on all sides, 2 to 3 minutes per side(8 to 12 minutes in all), turning with tongs. Transfer the grilled corn to a cutting board and let cool.
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- Step 4: Cut the corn kernels off the cobs, using lengthwise strokes of a chef’s knife. Break 3 of the cobs in half and place them in a saucepan with the cream over medium heat and bring to a simmer. Let the cream simmer gently for 15 minutes to infuse it with corn flavor. Remove the pan from the heat and let the cream cool.
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- Step 5: Place half of the corn kernels in a food processor and puree to a smooth paste. Add the egg yolks and process to mix. Strain in the cooled cream and pulse just to mix. Transfer the corn mixture to a large bowl and stir in the remaining whole corn kernels and the nutmeg. Season with salt and pepper to taste. Taste for seasoning, adding sugar and/or more nutmeg as necessary; the corn mixture should be highly seasoned.
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- Step 6: Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks, if desired, on the coals.
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- Step 7: Using a stand mixer or a clean metal bowl and a hand mixer, beat the egg whites with the cream of tartar until soft peaks form (they should be firm and glossy but not dry). Gently fold the egg whites into the pureed corn mixture with a rubber spatula. Lightly oil the baking dish, then spoon the corn mixture into it. Don’t over fold, or you’ll deflate the egg whites.
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- Step 8: Place the filled baking dish in the center of the hot grate, away from the heat, and cover the grill. Grill the pudding until puffed, browned on top, and cooked through, 20 to 30 minutes To test for doneness, insert a toothpick or metal skewer in the center of the pudding; it should come out clean. Serve the pudding at once.
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Corn Pudding Recipe
CORN PUDDING is a classic holiday side dish recipe. Your holiday table isn't complete without this easy corn pudding recipe! This delicious side dish is the perfect complement for Thanksgiving foods such as turkey and greens or Christmas favorites, especially ham. YUM! Find out how to make corn pudding with this recipe.
Provided by: Becky Hardin - The Cookie Rookie
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
Provided by: Becky Hardin - The Cookie Rookie
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 large eggs (lightly beaten)
- 1 cup heavy cream
- ¼ cup butter (melted)
- 3 cups corn kernels ((fresh, frozen, or canned. If using canned, fully drain))
- 4 slices bacon (optional) (cooked crisp and crumbled, optional)
- Garnish: chopped fresh herb (s; parsley, cilantro, basil, thyme, rosemary))
Nutrition:
- Calories: 394 kcal
- Carbohydrate: 23 g
- Protein: 8 g
- Fat: 31 g
- Saturated Fat: 16 g
- Cholesterol: 166 mg
- Sodium: 795 mg
- Fiber: 1 g
- Sugar: 7 g
- Serving Size: 1 serving
- Preheat oven to 350° F and spray a 9x9 or 1½ quart casserole dish with cooking spray.
- In a small bowl, stir together sugar, flour, baking powder, salt and red pepper flakes.
- In a large bowl, whisk together eggs, cream and melted butter.
- While whisking, add sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined.
- Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
- Remove from oven and let stand 5 minutes before serving.
- Garnish with your favorite herb.
- Enjoy!
