br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
Preheat oven to 350.
Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
Dot with the butter and sprinkle with the paprika.
Bake, uncovered, for 40 minutes or until set.
Let stand for 10 minutes, then sprinkle with the chopped parsley.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
br>Then add flour, creamed corn, light cream, & bacon and mix
Preheat oven to 375\u00b0.
Grease a baking dish.
Melt 1 tablespoon of butter in small skillet over medium heat.
Add scallions and cook for 4 minutes.
In small bowl whisk together flour and 1/2 cup milk until smooth.
In large bowl whisk together eggs, remaining milk and seasonings.
Add milk and flour mixture plus remaining 1 tablespoon melted butter.
Whisk well to combine. Quickly stir in corn and scallions and pour mixture into dish. Bake 50 minutes to 1 hour.
Will jiggle a little, but should not be liquid in center.
Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn.
Pour into a greased baking dish and dot with the butter and bake at 300\u00b0 until corn pudding is thick, about an hour.
n a bowl; stir in corn, Cheddar cheese, and roasted peppers
Spray crock pot with cooking spray (Pam). Combine all.
Set crock pot to low for 6-8 hours or high for 4 hours.
Serves 8 normal people or 4 corn pudding lovers!
Beat eggs in bowl, then add all other ingredients.
Pour into lasagna pan or casserole and bake for 1 hour at 325\u00b0 or until corn pudding thickens.
Bake at 350\u00b0 for 45 minutes, stirring once after the corn pudding begins to cook.
Preheat oven to 325\u00b0. Put corn in medium bowl. Blend flour, sugar, oleo, salt and pepper. Add to corn. Stir in green chili and cheese. Pour into an 8 x 8 greased casserole dish and bake at least 1 hour. Corn pudding is done when a knife inserted in center comes out clean.
Mix all ingredients; beat well to blend.
Melt 2 tablespoons butter or margarine in casserole dish.
Pour into pudding mixture, reserving just a small amount in dish.
Turn corn pudding into dish.
Bake in hot (375\u00b0) oven for 30 minutes.
Sprinkle flour in eggs and beat thoroughly.
Beat milk in with flour mixture.
Beat everything together and pour into a greased casserole dish.
Bake at 350\u00b0 for 1 hour.
Corn pudding should be kind of firm; test with knife.
Should be like a custard.
Butter casserole dish.
Heat dish in oven while preparing the corn pudding.
First add sugar and flour to the eggs, then the corn, then the milk.
Pour in heated casserole dish.
Cook for about 45 minutes to an hour or brown on top.
You can tell when it is done, looks like puddin'.
Mix all ingredients.
Pour in dish and dot with margarine. Preheat oven to 350\u00b0 and cook until brown, about 30 to 35 minutes. Corn pudding is done when it still shakes a little in middle.
Beat eggs; add milk, sugar, salt, flour, baking powder, nutmeg, butter and corn.
Pour in greased casserole dish.
Place pan of corn pudding in shallow pan of water.
Bake 1 hour at 375\u00b0. Makes 6 servings.
Mix dry ingredients together.
Mix corn, milk and melted butter together.
Combine all ingredients and add slightly beaten eggs. Pour into a well buttered 2-quart baking dish and bake at 350\u00b0 for 45 minutes.
Stir once after the first 25 minutes of baking time. Corn pudding should be firm and slightly browned when done.
This is really a wonderful side dish.
Serves at least 8.
Preheat oven to 350.
In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
Beat until well blended.
Stir in cheese.
Pour into a lightly oiled 1 1/2 quart baking dish.
Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.
Mix together and cook uncovered at 350\u00b0 until corn pudding is set in the middle (about 25 minutes).