Best Kicked Up Baked Corn Pudding Casserole Recipes

BAKED CORN PUDDING

Steps:

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

BAKED CORN CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Prepare a 9-inch-square baking dish by spraying it lightly with pan spray or greasing it with a bit of extra butter.
• In a medium-sized saucepan over low heat, melt the butter.
• Add flour and whisk to create a roux.
• Slowly pour in the milk, stirring continually to incorporate the liquid.
• Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.
• Crack the eggs into a small bowl and whisk until they're well-beaten.
• Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.
• Cook for 25 minutes, or until the center of the casserole is firm.

HOLIDAY BAKED CORN PUDDING

Steps:

• 1. Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
• 2. In a large mixing bowl beat together 6 eggs.
• 3. Add sour cream, corn (with liquid), creamed corn, Jiffy corn muffin mix and sugar to eggs. Mix well.
• 4. Add cooled melted butter to corn mixture. Mix well.
• 5. Add vanilla extract to mixture (make sure this is done last).
• 6. Pour corn mixture into a greased 15x11 casserole dish.
• 7. Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.
• 8. Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/family gathering.

"KICKED UP" BAKED CORN PUDDING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch glass baking dish.
• Melt butter in a large skillet over medium heat.
• Add in thawed corn and saute for 5 minutes, then add in half and half cream; bring to a boil, reduce heat and simmer for 5 minutes.
• Transfer the mixture to a food processor and puree until a coarse texture consistancy.
• Melt another 3 tablespoons butter in the skillet, add in the yellow and green onions, garlic, green bell pepper and jalapeno pepper; saute for about 5 minutes; remove from heat and add in the corn puree; cool 20 minutes.
• In a small bowl beat eggs, flour, salt and pepper then stir in 1 cup Parmesan cheese, the stir into the corn mixture; mix to combine.
• Transfer the mixture to prepared baking dish.
• Sprinkle with 1 cup Parmesan cheese.
• Bake for 30 minutes uncovered.
• Remove from oven, then sprinkle with grated cheddar cheese.
• Return to oven, bake for another 15-20 minutes.

CLASSIC BAKED CORN PUDDING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
• In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
• In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
• Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.