This corn pudding casserole is a well-loved Southern side, known for its creamy texture and sweet corn flavor that keeps folks coming back for seconds. Made with a custard-style base, this version ...

1. Set the oven at 350 degrees. Butter a 2-quart shallow baking dish. 2. Set an ear of corn on a cutting board. Working from the thick to the narrow end, cut off 2 rows of kernels.

Corn pudding is, of course, an old-fashioned favorite, but most versions are loaded with butter and cream. Ours calls for egg substitute instead of eggs and low-fat milk rather than cream.

Combine the natural sweetness of corn with the crunch of cornbread in this comforting casserole-style side dish. Jiffy Mix Corn Pudding has only six simple ingredients and comes together in about an ...

Here is how Danielle Stallworth's corn pudding came out when I made it on Dec. 16, 2016. It tasted fine, she said, but I over-baked, making it a bit too dry.

Budín de elote (Corn pudding with zucchini) Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling. Servings: 8 to 10. Note: From “Doña Tomás” by Thomas Schnetz and Dona Savitsky.

You should have about 2 cups of corn with milk. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn, 1 teaspoon of the salt, and the cayenne.

Street Corn Pudding. Serves 8-10. [email protected] Nonstick cooking spray or butter, for pan. 1 large or 2 medium jalapeños. 1 (8.5-ounce) box cornbread or corn muffin mix ...

Is anything better than a fresh ear of corn on the cob? Well, maybe not -- although I think I may be able to make a case for the perfect corn pudding.