Anyone have a good corn pudding recipe??

[TwingleMum]

I'm thinking of making corn pudding for Thanksgiving. I've never made it before. Anyone have a good recipe???

 

[jiminyC_fan]

This one is totally amazing. Moist and yummy. I made it for Thanksgiving last year and had to share the recipe.

Corn Casserole

1 can cream corn
1 can whole kernel corn, don’t drain
8 oz sour cream
½ stick butter
1 box Jiffy corn bread mix

Mix all together. Put in a 13X9” greased baking dish. Bake at 350 for 30 minutes. Important not to over cook.

 

[laurie31]

I make this for Thanksgiving and Christmas every year. My kids love it. It's almsot dessert instead of a vegetable - lol.

1 can creamed corn
1 can whole kernel corn
1 cup sour cream
1/2 c milk
2 Tablespoons butter, melted (fine to use margarine)
2 eggs
1 box Jiffy Cornbread mix

Mix all ingredients until well-blended. Pour into 13x9 casserole. Bake at 350 for 45 minutes.




My recipe doesn't say to spray the casserole dish with Pam, but I've found that if I do, the clean up is lots easier.

 

[poohs_hunny]

This one is totally amazing. Moist and yummy. I made it for Thanksgiving last year and had to share the recipe.

Corn Casserole

1 can cream corn
1 can whole kernel corn, don’t drain
8 oz sour cream
½ stick butter
1 box Jiffy corn bread mix

Mix all together. Put in a 13X9” greased baking dish. Bake at 350 for 30 minutes. Important not to over cook.

I was just going to post this same recipe, except mine uses 2 eggs as well and you bake for 1 hour. It is sooo good! I made it for Thanksgiving last year and am making it again this year.

 

[jiminyC_fan]

I was just going to post this same recipe, except mine uses 2 eggs as well and you bake for 1 hour. It is sooo good! I made it for Thanksgiving last year and am making it again this year.

Yours sounds yummy, too. I might just make yours and compare.

 

[ahutton]

These are the two recipes I have too. They are awesome!

 

[Kellydelly]

I have a similar version. This stuff is sooooooo good! Very much like the corn pudding they used to have at Chi Chis.

1 cup sour cream
1 cup or can of creamed corn
2 eggs
1/4 cup sugar
1/2 cup vegetable oil
1 pkg Jiffy corn muffin mix

Mix all ingredients together, put in baking dish (I swear this only makes an 8x8 pan, I'm surprised everyone is saying 13x9, I usually double the recipe to make that size pan). Bake for one hour at 350. I serve it warm .

 

[TwingleMum]

These sound great. The only question I have is does the muffin mix make it "thick" as opposed to souffle like??? I don't know if I'm expressing this right. There are corn pudding recipes that don't have any muffin mix or flour so I'm wondering texture wise how are they different??

 

[Hannathy]

These sound great. The only question I have is does the muffin mix make it "thick" as opposed to souffle like??? I don't know if I'm expressing this right. There are corn pudding recipes that don't have any muffin mix or flour so I'm wondering texture wise how are they different??

I know what you mean. My Mom used to make it but I never got the exact recipe but I know she used a can of creamed corn, a can of milk, a couple eggs and some sugar. but I'm not sure the amounts or if anything else was in it and it was creamy and kinda custardy. I know there was no cornmeal in it.

 

[dhcoffey]

I make the corn casserole listed above, too; but my family also loves this recipe. It's more custardy if that's what you're looking for. It's a weight watchers recipe, too.

Laura’s corn soufflé
course | side dishes
servings | 6


Ingredients
14 oz cream-style corn
2 large egg(s)
2 Tbsp all-purpose flour
1 1/2 Tbsp butter
1/2 cup low-fat milk
1/3 cup sugar
1/4 tsp table salt

Combine all but butter in large bowl. Pour into buttered casserole dish. Cut up butter into pats and place on top of corn. Bake at 450 degrees for 45 minutes until golden brown on top.

hope you like it!
Heather

 

[powellrj]

These sound great. The only question I have is does the muffin mix make it "thick" as opposed to souffle like??? I don't know if I'm expressing this right. There are corn pudding recipes that don't have any muffin mix or flour so I'm wondering texture wise how are they different??

I know what you mean. This makes a almost wet corn bread type dish as opposed to the souffle like kind. I prefer the one made with the jiffy corn bread mix. I never really liked the souffle kind. For a little kick, I will add some chopped jalapeno to the mixture.

 

[SunFloridaDisney]

I have a "custard-like" style and another with the cornbread mix.

(Updated) Shaker Corn Pudding

16 oz. frozen white corn
1/3 c. fat free butter
2 tsp. salt
1 3/4 cups fat free milk
3 eggs
4 TBLS flour
3 TBLS sugar

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour ingredients in buttered casserole dish and bake at 350 for 45 minutes. Stir once halfway through cooking. When done, pudding will be golden brown and knife inserted will come out clean.



Corn Fritter Casserole

3 TBLS butter, softened
3 large egg whites
1 (8oz.) block cream cheese, softened
1/2 cup chopped white onion
1/2 cup chopped red bell pepper
1 can whole kernel corn, drained
1 can cream-style corn
1 pkg (8.5 oz) corn muffin mix
1/4 tsp black pepper

Preheat oven to 375.
Combine first three ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into 11x7 baking dish coated with cooking spray. Bake at 375 for 50 minutes or until a wooden pick inserted in center comes out clean.

 

[RUDisney]

I'm going shopping this morning. I think we may be having a trial run at this tonight. Sounds like something different to take to my MIL's house. Her idea of a vegetable on a holiday is an open can of Italian green beans, cold with basalmic vinegar on them. I think 2 people of the 20 or so who are there actually eats this. She never opens more than one can of beans.

Thankfully, my SIL has taken to bringing real green beans that are cooked to perfection. Most of these are actually eaten.

I can't wait to try this corn casserole!

 

[Kellydelly]

These sound great. The only question I have is does the muffin mix make it "thick" as opposed to souffle like??? I don't know if I'm expressing this right. There are corn pudding recipes that don't have any muffin mix or flour so I'm wondering texture wise how are they different??

My recipe ends up cake-like, sort of like a cornbread muffin but more moist. Not sure why it's called a souffle .

 

[DVCMikey]

My recipe ends up cake-like, sort of like a cornbread muffin but more moist. Not sure why it's called a souffle .

what the heck is corn pudding?

 

[Pamlur]

This is the recipe we always use (it comes from the McCormick/Schilling recipe tips site):

Combine 1 12-oz. can whole kernel corn, 2 17-oz cans cream style corn and 5 lightly beaten eggs. Add mixture of 1/2 c. sugar, 4 tbsp corn-starch, 1 1/2 tsp. Season-all Seasoned Salt, 1/2 tsp. dry mustard, and 1 tsp. instant minced onion. Stir in 1/2 c. EACH milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400º F oven for 1 hour, stirring once.

It has no cornbread mix, just corn.

 

[Hannathy]

I make the corn casserole listed above, too; but my family also loves this recipe. It's more custardy if that's what you're looking for. It's a weight watchers recipe, too.

Laura’s corn soufflé
course | side dishes
servings | 6


Ingredients
14 oz cream-style corn
2 large egg(s)
2 Tbsp all-purpose flour
1 1/2 Tbsp butter
1/2 cup low-fat milk
1/3 cup sugar
1/4 tsp table salt

Combine all but butter in large bowl. Pour into buttered casserole dish. Cut up butter into pats and place on top of corn. Bake at 450 degrees for 45 minutes until golden brown on top.

hope you like it!
Heather

Thank You! That sounds like my Mom's that I always liked but never got the exact recipe. Of course she never used recipes so when you would ask her it was alway "just take a can of cr. corn, put some milk in the can , add a couple eggs, some sugar......"

I'm trying it this weekend!

 

[RUDisney]

This one is totally amazing. Moist and yummy. I made it for Thanksgiving last year and had to share the recipe.

Corn Casserole

1 can cream corn
1 can whole kernel corn, don’t drain
8 oz sour cream
½ stick butter
1 box Jiffy corn bread mix

Mix all together. Put in a 13X9” greased baking dish. Bake at 350 for 30 minutes. Important not to over cook.

I just wanted to say thank you to the OP for starting this thread.

I tested this recipe last night and my DH ate half of the pan and kept saying how good it was. DS wasn't going to try it (because it was something new) but finally did and put a big scoop on his plate, too.

I called my MIL this morning to tell her that I'll be bringing this to Thanksgiving dinner at her house. I will also bring it to my Mom's Thanksgiving that is the Saturday after Thanksgiving so that we all don't have to eat 2 huge meals in one day and my out-of-town siblings can come in on Saturday.

I know that everyone will like this recipe!

Thank you, jiminyC_fan for posting it!

 

[Hannathy]

do you melt the butter or cut it into chunks?

 

[RUDisney]

do you melt the butter or cut it into chunks?

I melted it. It came right out of the refrigerator and was rock hard when I started it. I thought melting was my best option and it provided for even butter distribution.