Time 1h10m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes. Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Yield Makes 6 (dessert) servings Number Of Ingredients 7 Steps:
Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Combine the whole corn, the cream corns and the eggs in a bowl and set aside. In a separate bowl, combine corn starch, season salt, dry mustard, onion. Add the dry ingredients to the wet ingredients. Stir in the milk and butter. Pour into a 13x9 pan. Bake at 400 for 60 minutes, stirring after 1/2 hour.
More about “coconut allspice corn pudding recipes”
Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cream the butter and sugar together. Add eggs one at a time, beating well after each addition. Beat in sour cream. Gradually add in the muffin mix, alternating with the milk. Fold in the corn and creamed corn. Pour into 3 qt baking dish. Bake uncovered at 325 degrees for 45 minutes, or until set.
