Indian Corn Bread Pudding Recipes

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INDIAN PUDDING

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18



Indian Pudding image

Steps:

  • Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
  • For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
  • Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
  • For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
  • Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

3 cups whole milk
1/2 stick (4 tablespoons) unsalted butter, plus for greasing baking dish
1/2 cup cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/4 cup blackstrap molasses
2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup golden raisins
6 Braeburn, Rome or Empire apples, peeled and cored
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
Zest of 1/2 lemon and juice of 1 lemon
1 teaspoon ground ginger
Vanilla ice cream, for serving

SHAHI TUKRA (INDIAN BREAD PUDDING)

This is a very famous Hyderabadi dish and is a very simple, but rich dessert. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. If available, you can add a few drops of Kewra essence to the milk mixture once it has cooled.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 2h55m

Yield 8

Number Of Ingredients 10



Shahi Tukra (Indian Bread Pudding) image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
  • Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
  • Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 37 g, Cholesterol 6.1 mg, Fat 17.8 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 233.2 mg, Sugar 23.1 g

1 quart oil for deep frying
8 slices white bread, crusts removed and cut into 4 squares
¼ cup cashews
¼ cup sliced almonds
2 tablespoons pistachio nuts
1 ¼ cups whole milk
5 tablespoons evaporated milk
¾ cup white sugar
1 teaspoon ground cardamom
1 pinch saffron

INDIAN BREAD PUDDING (DOUBLE KA MEETA)

It is a South Indian dessert. Very rich and delicious. Best after any spicy meal. Prepared on special occasions, it has always been favorite dessert in my family. Serve warm or chilled.

Provided by Zarina Mohammad

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 8

Number Of Ingredients 9



Indian Bread Pudding (Double Ka Meeta) image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
  • Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
  • Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
  • Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 49.2 g, Cholesterol 6.1 mg, Fat 9.3 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 32.1 g

10 slices bread, crusts removed and bread cut into triangles diagonally
1 cup vegetable oil for frying, or as needed
1 cup white sugar
1 ½ cups water
½ teaspoon ground cardamom
2 cups whole milk
¼ cup raisins
¼ cup chopped almonds
¼ cup chopped cashews

SHAHI TUKRAY (INDIAN BREAD PUDDING)

A rich and creamy Indian dessert. Garnish with sliced almonds or pistachios. Serve warm, at room temperature, or put in the fridge overnight.

Provided by Tooba1980

Categories     World Cuisine Recipes     Asian     Indian

Time 1h46m

Yield 8

Number Of Ingredients 5



Shahi Tukray (Indian Bread Pudding) image

Steps:

  • Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
  • Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
  • Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
  • Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

Nutrition Facts : Calories 706.7 calories, Carbohydrate 110.5 g, Cholesterol 61.1 mg, Fat 25.5 g, Fiber 1.4 g, Protein 11.8 g, SaturatedFat 12.4 g, Sodium 498 mg, Sugar 79.2 g

1 quart half-and-half
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 loaf sliced bread, crusts removed, divided
oil for frying

CORN BREAD PUDDING

This surprising twist to traditional corn bread pudding will become a new family favorite. This is a great side dish or a light dessert. Be sure to add and mix ingredients exactly as stated in the directions. Enjoy!

Provided by Debbie Z

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 8



Corn Bread Pudding image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
  • Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
  • Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 35.8 g, Cholesterol 61.1 mg, Fat 15.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 602.5 mg, Sugar 13.2 g

½ cup butter, softened
½ cup white sugar
2 eggs
1 cup sour cream
1 (8.5 ounce) package corn bread mix
½ cup milk
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can cream-style corn

CORNBREAD PUDDING

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7



Cornbread Pudding image

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

INDIAN PUDDING

Provided by Sandra Lee

Categories     dessert

Time 3h8m

Yield 8 servings

Number Of Ingredients 7



Indian Pudding image

Steps:

  • Spray a 4-quart slow cooker with cooking spray; set aside.
  • In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
  • In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
  • Serve warm.

1 (3.4-ounce) box instant butterscotch pudding
1 (8.5-ounce) box instant corn muffin mix
3 cups milk
3 eggs, lightly beaten
1/2 cup dark or robust molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

SAGAPONACK CORN PUDDING

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13



Sagaponack Corn Pudding image

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

INDIAN CORN PUDDING

Provided by Terry Conlan

Categories     Food Processor     Cheese     Egg     Garlic     Onion     Side     Bake     Vegetarian     Corn     Hot Pepper     Healthy     Sour Cream     Tortillas

Yield Makes 12 (3/4-cup) servings

Number Of Ingredients 14



Indian Corn Pudding image

Steps:

  • Preheat oven to 350°F. Coat 8-inch springform pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below).
  • Place tortillas directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside.
  • Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively, roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper.
  • In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set aside.
  • In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds.
  • Transfer onions and garlic to large bowl. Add ground tortillas, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine.
  • Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve.

Nonstick vegetable oil spray
Two 6-inch corn tortillas
1 poblano chile
3 cups corn kernels, thawed if frozen
1 1/2 cups 2-percent milk
1/2 teaspoon canola oil
1 cup diced onion
1 teaspoon salt
2 garlic cloves, minced
2 large eggs plus 2 large egg whites, lightly beaten
3/4 cup grated reduced-fat Cheddar (about 3 ounces)
1/2 cup fat-free sour cream
3 tablespoons masa harina de maiz (see tip, below)
1 teaspoon sugar

NEW ENGLAND CORN PUDDING (INDIAN PUDDING 1)

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request)

Provided by Dee514

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12



New England Corn Pudding (Indian Pudding 1) image

Steps:

  • Preheat the oven to 325°F.
  • Lightly grease a 6 or 8 cup soufflé dish with butter.
  • In a medium-size saucepan over medium-low heat, scald the milk.
  • While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices.
  • Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes).
  • Remove it from the heat.
  • In a small bowl with a whisk, beat the eggs.
  • Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly.
  • Then vigorously whisk the egg mixture back into the remaining cornmeal mixture.
  • Add the butter and stir until it melts.
  • Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack.
  • Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  • Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours.
  • Remove the pudding from the water bath and cool slightly.
  • Serve it warm with vanilla ice cream or heavy cream spooned over the top.

Nutrition Facts : Calories 313.3, Fat 18.4, SaturatedFat 10.7, Cholesterol 139.7, Sodium 319, Carbohydrate 32.7, Fiber 0.7, Sugar 20.2, Protein 6

3 cups milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

SWEET INDIAN CORN PUDDING

Make and share this Sweet Indian Corn Pudding recipe from Food.com.

Provided by PENNY

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5



Sweet Indian Corn Pudding image

Steps:

  • Bring water to boil in large saucepan. Stir in salt and grits, stirring until it comes to a boil. Turn heat to low, cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep from sticking.
  • Remove from heat and allow to stand for about a half hour or until the grits are tender. Stir in milk and sugar.
  • OPTIONAL: For a more deluxe version, use cream in place of milk and add spices to taste such as cinnamon,nutmeg, mace, cloves or ginger. You can also add in 1/2 cup of currants or raisins.

Nutrition Facts : Calories 233.6, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.1, Sodium 118.4, Carbohydrate 47.4, Fiber 0.8, Sugar 6.7, Protein 5.9

6 cups water
1/4 teaspoon salt
2 cups very coarse grits
1 cup whole milk
2 tablespoons sugar (more to taste)

2ND TIME'S THE CHARM CORNBREAD PUDDING

Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!

Provided by Adopted Parisian

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7



2nd Time's the Charm Cornbread Pudding image

Steps:

  • Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
  • In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
  • Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
  • Bake at 375 until all pudding mixture is baked and golden.
  • Delicious served hot or cold!

4 cups cornbread, day-old and crumbled into bite-sized chunks
4 eggs
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons vanilla
1/2 teaspoon cinnamon

INDIAN PUDDING

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet.

Categories     Dairy     Dessert     Bake     Cornmeal     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9



Indian Pudding image

Steps:

  • Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
  • Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

A SWEET PUDDING OF INDIAN CORN

Provided by Kathleen Curtin

Categories     Milk/Cream     Breakfast     Side     Vegetarian     Quick & Easy     Cornmeal     Simmer

Number Of Ingredients 5



A Sweet Pudding of Indian Corn image

Steps:

  • Bring water to a boil in a large saucepan. Stir in the salt and the coarse grits, stirring until the contents of the pot return to a boil. Turn the heat to low, and cook very gently for 10 minutes, stirring frequently. Be sure to stir across the bottom of the pot to keep the grits from sticking.
  • Remove from the heat and allow to stand about a half hour or until the grits are tender. Stir in the milk and sugar (and any desired optional spices).
  • Variation-To make a more deluxe version, you can use cream in place of milk, add sweet spices to taste (like cinnamon, nutmeg, mace, cloves, or ginger) and 1/2 cup of currants or raisins.

6 cups water
1/4 teaspoon salt
2 cups very coarse grits (Gonsalves brand is best)
1 cup milk
2 tablespoons sugar (or more to taste)

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