br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
Slice corn from cobs (3 cups).
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
br>Then add flour, creamed corn, light cream, & bacon and mix
Combine first 3 ingredients.
Whisk together eggs, whipping cream and butter until smooth; stir in corn and chiles.
Pour mixture into a lightly greased 9-inch by 13-inch baking dish. Bake at 350\u00b0 for 40 to 45 minutes or until deep golden and set. Let pudding stand for 5 minutes.
Preheat oven to 350\u00b0.
Beat eggs well in large bowl.
Add all remaining ingredients, mixing well, but not enough to crush corn. Pour into rectangular, 1 1/2 or 2-quart baking dish.
Place dish in 13 x 9 x 2-inch baking dish and set larger dish on oven rack.
Fill larger dish with 1-inch boiling water.
Bake 1 hour until pudding is set.
n the pad.
Place corn in a blender or food
Melt butter in a heavy saucepan over low heat; add flour, sugar and salt, stirring until smooth.
Cook 1 minute, stirring constantly until thick and bubbly.
Remove from heat and stir in corn.
Beat eggs well and gradually add 1/4 hot mixture into eggs. Stir.
Add to remaining hot mixture, stirring constantly.
Pour into a greased 1 1/2-quart casserole.
Bake at 350\u00b0 for 1 hour.
r>heat.
Stir in corn.
Beat eggs well.
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.
In a small skillet, over medium heat, melt 2 teaspoons margarine.
Add onion and green pepper.
Saute until tender.
In a medium bowl, combine eggs, corn, 1/3 cup vanilla wafer crumbs, salt, pepper, pimentos and sauteed vegetables.
Pour into a 1-quart casserole dish.
Set dish in shallow pan of hot water in oven.
Bake at 350\u00b0 for 40 minutes.
Melt remaining margarine. Mix in remaining wafer crumbs.
Sprinkle over top of casserole and bake 5 minutes more or until done.
Mix sugar, flour and salt together.
Add to beaten eggs.
Stir in corn, milk and melted butter. Pour into buttered 2-quart casserole. Bake at 350\u00b0 for 1 hour, uncovered.
Yields 6 to 8 servings.
Melt butter in heavy saucepan over low heat; add flour, sugar and salt, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
Remove mixture from heat and stir in corn.
Beat eggs well.
Gradually stir about 1/4 of the hot mixture into beaten eggs.
Add to remaining hot mixture, stirring constantly.
Pour into lightly greased casserole dish. Cook 1 hour in a preheated oven at 350\u00b0.
Melt oleo in heavy saucepan over low heat.
Add flour, sugar and salt, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until thickened and bubbly.
Remove mixture from heat and stir in corn.
Beat eggs well.
Add to mixture, stirring constantly.
Pour into a buttered 1 1/2 quart casserole dish. Bake at 350\u00b0 for 1 hour.
Yields 6 servings.
Mix corn, salt, sugar and flour. Add beaten eggs and mix well. Add milk and butter and mix well. Pour into greased casserole dish. Place the dish in a pan of hot water and bake at 375\u00b0 for 1 hour or until a knife comes out clean.
Melt butter in a heavy saucepan over low heat.
Add flour, cornmeal and sugar.
Stir until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat.
Stir constantly until mixture is thick and bubbly.
Stir in salt, corn and green pepper.
Gradually stir about 1/4 of hot mixture into eggs.
Stir constantly and add remaining hot mixture.
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.