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Corn Pudding


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  • 1/2 cup unsalted butter
  • 5 cups fresh yellow corn kernels
  • 1 cup diced yellow onion
  • 4 large eggs
  • 1 cup milk
  • 1 cup half & half
  • 1 cup softened goat cheese ( can replace ricotta cheese and 1/2cup cornmeal
  • 3 tbsp chopped fresh basil
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 cup extra sharp shredded cheddar
  • cheese



Step 1

preheat oven to 350. Melt butter in large skillet over medium-high heat, add corn and onion and sauté 4 minutes. Remove from heat and cool 10 minutes

Meanwhile, whisk together eggs and next 2 ingredients in a large bowl, gradually whisk in goat cheese until blended, whisk in basil and next 3 ingredients, stir in corn mixture and 3/4 cup shredded cheddar cheese until blended. Spoon mixture into a lightly greased 2qt baking dish sprinkle with remaining cheddar cheese.
Bake at 350 for 40-45 minutes or until golden brown and a knife instead into the center coms out clean, Remove from oven to a wire rack and cool 15 minutes

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