Corn pudding, a spongy sweetish dessert recipe, is a temptation in corn. Corn kernels and creamed corn are blended with butter, sour cream, sugar and corn bread mix, and baked at 325 degrees for forty five minutes. A ... More »
Place egg in 1 1/2-qt casserole and beat well with fork.
Stir in milk, sugar, corn, crackers and butter.
Microwave at Medium High (7) 7 Minutes and stir well.
Sprinkle with paprika.
Microwave at Medium High (7) 11 to 14 Minutes.
When done, center will be just ..
1. Start oven, set at Moderate, 350° F. Rub a 2-quart baking dish with margarine or butter.
2. Scald 4 cups of the milk in the top of a doubler boiler; gradually add the corn meal to it and cook over simmering water 20 minutes, stirring frequently.
3. Add ..
In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown (about 15 minutes).
Remove from pan; let stand until cool enough to handle.
Cut kernels from ears and ..
1. Preheat oven to 325°F. Lightly grease 8-inch square baking dish.
2. In 2-quart saucepan, heat 1 1/2 cups water and 1/2 teaspoon salt to boiling over high heat. Add corn kernels and heat to boiling; boil 2 minutes. Drain; pat corn dry with paper towels.
3. ..
1. Preheat oven to 350°F. Lightly grease shallow 1 1/2-quart baking dish.
2. In small bowl, combine cornmeal and 1 cup milk. In 4-quart saucepan, heat remaining 3 cups milk to boiling over high heat. With wire whisk, whisk in cornmeal mixture; heat to ..
1. Start oven, set at 325° F., Moderate. Rub 1 1/2-quart casserole with butter or margarine.
2. Blend the corn, sugar, salt and cream or milk. Pour into the baking dish. Dot with the butter or margarine.
3. Bake 20 to 25
Combine corn pulp, egg yolk, sugar, salt, and 2 tablespoons melted butter.
Fold in stiffly beaten egg white.
Pour into buttered shallow 1-quart baking dish and dot with butter.
Bake in preheated moderate oven (350° F.) for 45 minutes, or until golden
1. Combine corn and boiling water in a medium-size saucepan, then cover; let stand 1 hour.
2. Stir in sugar, salt and butter or margarine; bring to boiling; reduce heat; cover. Simmer for 30 minutes; stir in milk; simmer 5 minutes longer. Drain liquid into a ..
With sharp knife, make cuts through center of kernels.
Scrape cob.
Measure 1 3/4 cups corn.
Beat egg yolks till thick and lemon-colored.
Stir in corn, sugar, butter, and 1 teaspoon salt.
Slowly beat in milk.
Fold in egg whites.
Bake in 8x8x2-inch baking dish ..
Preheat oven to 350°.
Grate ears of corn to remove kernels.
Cream butter and sugar with a mixer. Beat in eggs. Add milk and salt until thoroughly combined. Fold in corn.
Bake in a buttered casserole at 350° for 1 hour, or until pudding is
Preheat oven to 225 degrees.
Combine 3 cups of the milk, the molasses, and syrup in the top half of a large double boiler and heat directly over medium-low heat to just below boiling; do not allow to boil.
Remove from heat, stir in corn meal, sugar, salt, ..
In a 5-quart pan, melt butter over medium heat.
Add onion, garlic, and bell peppers.
Cook, stirring often, until onion is soft (about 5 minutes).
Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.
Remove from heat.
Add corn, eggs, and milk, ..
In 1 1/2 -quart casserole, combine butter, flour, sugar, salt, milk, eggs and corn.
Convection Bake at 325°F for 30 to 35 minutes or until center is barely
Preheat oven in Convection Bake to 350°F (*325°F).
In 1 1/2-quart casserole, combine butter, flour, sugar, salt, milk, eggs and corn.
Convection Bake for 25 to 35 minutes or until center is barely
1. Preheat oven to 375°F. In medium mixing bowl combine all ingredients except blueberries and corn and stir until thoroughly blended. Gently fold in blueberries and corn.
2. Spray two 10-ounce custard cups with nonstick cooking spray and fill each cup ..
Combine corn pulp, egg yolk, sugar, salt, and 2 tablespoons melted butter.
Fold in stiffly beaten egg white.
Pour into buttered shallow 1 -quart baking dish and dot with butter.
Bake in preheated moderate oven (350°F.) for 45 minutes, or until golden
With sharp knife make cuts down center of each row of corn kernels.
Scrape cobs; measure 1 3/4 cups cut corn.
Beat egg yolks about 5 minutes or till thick and lemon-colored.
Stir in corn, butter, sugar, and salt.
Slowly blend in milk.
Fold in the stiffly ..
