Sweet Corn Pudding recipe please

:wave: ...can't help, but I'll be looking for my invite for dinner!!! YUM!

This recipe is delicious...

whitesands,
You may be looking for a traditional southern recipe called "spoon bread" made with fresh corn. I'll be back in a sec once I find my mother's recipe.

This recipe is delicious...

this looks to absolutely die for!!!!!!!!! and I will try it. anything with ricotta has gotta be worthy.

I always do the easy corn pudding on the back of jiffy cornbread box. its really yummy too. pauls dean does this one, and she adds cheddar on top - she has the recipe on food network, I believe (it's basically the same as the jiffy one).

more corn recipes!

this looks to absolutely die for!!!!!!!!! and I will try it. anything with ricotta has gotta be worthy.

I always do the easy corn pudding on the back of jiffy cornbread box. its really yummy too. pauls dean does this one, and she adds cheddar on top - she has the recipe on food network, I believe (it's basically the same as the jiffy one).

more corn recipes!

Love that Jiffy corn bread. Tried all the other more expensive brands and I keep going back to the Jiffy.

(But your mothers recipe was the best!....need that recipe!)

Never had corn pudding, but Dune-ahh, your recipe sounds yummy. :drool:
Going to take it with to the Jersey shore where we get some of the best sweet corn next month.

Love that Jiffy corn bread. Tried all the other more expensive brands and I keep going back to the Jiffy.

(But your mothers recipe was the best!....need that recipe!)

Never had corn pudding, but Dune-ahh, your recipe sounds yummy. :drool:
Going to take it with to the Jersey shore where we get some of the best sweet corn next month.

I didn't say I liked Jiffy Cornbread - it just ain't southern. But, the corn pudding recipe on the back is the only use I have for Jiffy - and it is dang good - because of the "sweetness" in jiffy. you gotta try it. totally easy. it's a holiday dish for many...

mangy, I'll ask my mom for the southern cornbread recipe. my girlfriend also makes it the best!!! I use the recipe on the back of white lily self-rising cornmeal, or one of those - its a buttermilk cornbread recipe - very yummy. my mom does it from scratch.

Here's another one to try.

Amish Corn Pudding

2 T. unsalted butter, melted
3 small scallions , trimmed & cut into thin rounds (1/4 C.)
2 T. flour
2 C. milk
4 large eggs
1 t. salt, or to taste
Freshly ground pepper
1/2 t. ground nutmeg
4 C. corn kernels, fresh

1. Preheat oven to 375*. Lightly oil a 6 C. souffle or baking dish.

2.Melt 1 T. butter in a small skillet over medium heat. When the butter is hot, add the scallions & cook, stirring, just until they begin to turn translucent, 3 to 4 minutes. Remove from heat.

3. In a small bowl, whick together the flour and 1/2 C. of the milk until smooth. Set aside.

4. In a large bowl, whisk together the eggs, the remaining 1 1/2 C. milk, and the seasonings. Add the milk and the flour mixture and the remaining 1 T. melted butter; whisk until combined. Quickly stir in the corn and the sauteed scallions, and pour the mixture into the prepared souffle or baking dish.

5. Bake until the corn pudding is cooked though, 50 minutes to 1 hour. It will jiggle when you move it, but it should not be liquid in the center. Remove from the oven and serve within 10 minutes.

mangy - I forgot about one other thing I like to use Jiffy for: blueberry corn muffins. just add fresh blueberries to the recipe, and pour into muffin pan. yummy. again, its the sweet cornbread that makes this so wonderful.

but when I'm having butterbeans, fried chicken, chicken and dumplings, collards, or some of those wonderful southern foods, gotta have the southern cornbread right out of the big black skillet.

mangy - I forgot about one other thing I like to use Jiffy for: blueberry corn muffins. just add fresh blueberries to the recipe, and pour into muffin pan. yummy. again, its the sweet cornbread that makes this so wonderful.

but when I'm having butterbeans, fried chicken, chicken and dumplings, collards, or some of those wonderful southern foods, gotta have the southern cornbread right out of the big black skillet.

Now that it's booberry season, I will try that with the Jiffy. :wave:

Next I have to work on eating a southern meal like buttebeans and collards. I never had this. :idontno:

Now that it's booberry season, I will try that with the Jiffy. :wave:

Next I have to work on eating a southern meal like buttebeans and collards. I never had this. :idontno:

:yikes: you've never had fresh butterbeans???? oh, lord. okay, we'll do a big ole southern meal your next visitation. we have a lot more than grits around here. do you like fried okry?

we're on our way to toni's right now for speckled butterbeans... fresh zipper peas, etc.

:yikes: you've never had fresh butterbeans???? oh, lord. okay, we'll do a big ole southern meal your next visitation. we have a lot more than grits around here. do you like fried okry?

we're on our way to toni's right now for speckled butterbeans... fresh zipper peas, etc.

Fried Okry, what is that? Never even heard of it sistah. :idontno:
Yes, I need a crash course in Southern cooking. :clap:

are these peas fresh because they have open zippers? :lol:

I love Jiffy cornbread ... adding blueberries sounds wonderful & is now added to my must do list!

These all sound so good. Dune-AHH, I'm going try your recipe. As someone here said anything with ricotta cheese in it has got to be great! Also, the Jiffy recipe sounds good too...ummmm so many great recipes...so little time :rolling: 😀 Oh, and Miss Kitty, you're invited. Just get in your car and drive due north for ummm about two days :blink: 😀 Johnrudy, I have made spoonbread and it's really good, especially with melted butter over the top. Mine didn't call for fresh corn, but I'm sure they're are many variations. Thanks again y'all!

Fried Okry, what is that? Never even heard of it sistah. :idontno:
Yes, I need a crash course in Southern cooking. :clap:

are these peas fresh because they have open zippers? :lol:

Don't worry about it, Mango. I had never heard of rhubarb pie or bratwurst before I met Big D.

He hates collards. They are really healthy http://www.whfoods.org/genpage.php?tname=foodspice&dbid=138. Sometimes when he's out of town for a few days, I'll cook a batch of collards and cornbread, and that'll be dinner be a few days. Sop up the potlikker with the cornbread ... YUM!

Nancy's Cornbread
1 cup self-rising cornmeal, preferably Dixie Lily
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
8 ounces sour cream
1 (8 1/2 ounce) can cream-style corn

Preheat oven to 400 degrees. Combine all ingredients and pour into a greased 9-inch cake pan. Cook for 30-40 minutes. Serves 6-8.

My mom makes a version of creamed corn my great-nephew calls "Corn Pie".:lol: It is really good, sweet and fattening.

You can use frozen cream style or fresh corn. If using fresh, shuck and clean the silks off the cob. Cut the corn off the cob and scrap the cob to remove all the liquid. For about 2 cups of corn add 1/4 cup sugar, 1/4 cup butter and 1/4 a water to the corn. If the corn is very fresh, it will have plenty of liquid. Bake for about 30-45 minutes at 350 degrees until thick. Yes this is a true southern recipe....no specific directions.:bang:

Don't worry about it, Mango. I had never heard of rhubarb pie or bratwurst before I met Big D.

He hates collards. They are really healthy http://www.whfoods.org/genpage.php?tname=foodspice&dbid=138. Sometimes when he's out of town for a few days, I'll cook a batch of collards and cornbread, and that'll be dinner be a few days. Sop up the potlikker with the cornbread ... YUM!

Bratwurst? I thought that was more of a German dish not a Northern dish, maybe you're thinking of liverwurst? and I never had Rhubarb pie either. :funn:

From your link, this confuses and cracks me up:
"collards are one of the non-head forming members of the Brassica family along with broccoli and cauliflower."

So what's all the fuzzy stuff on top of the broccoli that looks like curly hair and they don't have heads?........Maybe I don't want to know. :lol:

Bratwurst? I thought that was more of a German dish not a Northern dish, maybe you're thinking of liverwurst? and I never had Rhubarb pie either. :funn:

From your link, this confuses and cracks me up:
"collards are one of the non-head forming members of the Brassica family along with broccoli and cauliflower."

So what's all the fuzzy stuff on top of the broccoli that looks like curly hair and they don't have heads?........Maybe I don't want to know. :lol:

brats are a wonderful glorified hamburger that look like sausage but taste like heaven, and they love 'em in Wisconsin, and we have lots of friends from that area who have taught us how to do 'em right. this would be a great beach thing to do one day.

collards - look a lot like turnip greens or other greens. but they are the only greens that I actually like - they are more sweet and less bitter than the other greens, IMO. you eat 'em with cornbread. yummy! we eat them a lot in winter.

my regular cornbread: 1 cup cornmeal 1cup self-rising flour, 1 egg,buttermilk then pench of sugar,little hot hot water then a must have ,,hot bacon grease fron the preheated cast iron skillet. Very basic.

Bratwurst? I thought that was more of a German dish not a Northern dish, maybe you're thinking of liverwurst? and I never had Rhubarb pie either. :funn:

My husband is from Wisconsin. That's "The North" to someone born and reared in Atlanta.😀