SOUTHERN CORN PUDDING RECIPES

SAVORY CORN PUDDING RECIPE | SOUTHERN LIVING

Savory Corn Pudding Recipe | Southern Living image

The creamy side dish you crave at Thanksgiving gets a savory touch-up in this comforting recipe.

Provided by Karen Rankin

Total Time 55 minutes

Yield Serves 12

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
6 large eggs
2 cups heavy cream
½ cup salted butter, melted and cooled
2 tablespoons canola oil
6 cups fresh corn kernels (from 8 ears)
½ cup chopped sweet onion (from 1 onion)
2 tablespoons chopped fresh thyme, divided

Steps:

Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.

TEE'S CORN PUDDING RECIPE | SOUTHERN LIVING

Tee's Corn Pudding Recipe | Southern Living image

Corn pudding is a classic Southern side dish that makes an appearance at many Thanksgiving tables each year. This recipe, Tee's Corn Pudding, is one of our (and our readers') all-time favorite recipes. One reason this recipe is so amazing is that it doesn't require a lot of time, and it's easy to make. With only eight ingredients and very little hands-on time, this recipe is a busy cook's dream. Tee's Corn Pudding has the richest consistency that's almost like a dessert. As you're planning the Thanksgiving menu this year, corn pudding should be at the top of your list (behind turkey and cornbread dressing, of course). If you want to serve your corn pudding in individual servings for a smaller gathering, just bake in ramekins for 10 to 15 minutes longer. A tip from the Test Kitchen: When the pudding is done baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean.

Provided by Southern Living

Categories Corn

Total Time 50 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups cups fresh corn kernels (about 12 ears)

Steps:

Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

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