Corn Pudding

This has been a favorite of my family for years and when I freeze corn, I blanch it and cut it off the cob and measure out 2 cups before putting it into the zip lock bag to freeze. I make corn pudding all year round.

Ingredients:

  • 2 cups corn (cut off the cob)
  • 2 eggs
  • 2 Tbsp. flour* (I use self rising)
  • 1/2 cup sugar
  • 1 Tbsp. butter
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  • 1 cup milk
  • 1/2 tsp. salt

* My son is allergic to wheat so when I make it for him, I use rice flour instead of regular flour.

Directions:

Melt butter in baking dish while heating the oven to 350 degrees F. Mix sugar and flour. Add eggs and beat with mixer. Add butter, milk, salt and stir. Add corn and stir. Pour into buttered glass dish and bake at 350 degrees for about 45 minutes or until firm, and browned on top.

By Betty from NC

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July 9, 2009 Flag
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A favorite at holiday meals.

Ingredients:

  • 2 cans cream-style corn
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup melted butter
  • 4 eggs, beaten
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  • salt, to taste
  • grated cheese

Directions:

Preheat oven to 350 degrees F. Combine all ingredients in bowl; mix well. Pour into buttered baking dish. Bake, uncovered, for 1 hour.

By Robin from Washington, IA

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June 19, 2009 Flag
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Ingredients

  • 1 1/2 cups creamed corn
  • 1 cup cornmeal
  • 1 cup butter, melted
  • 3/4 cup buttermilk
  • 2 medium-sized onions, chopped
  • 2 eggs, beaten
  • 1/2 tsp. baking soda
  • 2 cups grated sharp Cheddar Cheese
  • 3 jalapeno peppers, diced

Directions

Combine corn, cornmeal, butter, buttermilk, onion, eggs, and baking soda. Grease a 9 inch square baking dish. Pour half the batter into the dish. Sprinkle with half the cheese and then all the peppers. Cover peppers with remaining cheese, then the remaining batter. Bake 1 hour at 350 degrees F. Cool about 15 minutes and cut into squares.

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By Robin from Washington, IA

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June 19, 2009 Flag
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Ingredients

  • 6 ears fresh corn, or 2 (12oz.) Cans whole-kernel yellow or white corn, drained well.
  • 6 Tbsp. Butter or margarine
  • 2 Tbsp. Sugar
  • 2 Tbsp. Flour (scant)
  • 1/2 cup light cream
  • 4 eggs, well beaten
  • 2 Tbsp. Butter or margarine, melted
  • 2 Tbsp. Brown sugar
  • 1/4 tsp. ground cinnamon
  • 1 tsp. salt

Directions

Cut corn from ears (about 4 cups) and set aside. Heat butter with sugar in sauce pan until butter is melted. Stir in flour until well blended; remove from heat. Gradually stir in cream; add eggs, then baking powder; mix well. Stir in corn and pour into buttered 1 qt. casserole or souffle disc

Bake at 350 degrees F for about 45 minutes or until knife inserted in center comes out clean. Spread top with melted butter and sprinkle with brown sugar and cinnamon which have been combined. Return to oven for about 5 minutes.


Yield: 6 - 8 servings.

By Trudy from Springfield, IL

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April 8, 2009 Flag
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Ingredients

Directions

Grease a casserole dish. Mix ingredients together and bake 40 minutes at 350 degree F oven.

By Robin

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April 8, 2009 Flag
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Ingredients

Directions

Butter 2 quart casserole. Put eggs into blender. Cover and process at stir until beaten. Add remaining ingredients. cover and process at whip only until corn is thoroughly mixed into batter. Pour into casserole. Bake for 1 hour 10 minutes in preheated 350 degree F oven.

By Robin from Washington, IA

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