Cheesy Creamed Corn Pudding

By davidv

To be prepared using K28706 — Technique® Hard Anodized 10-piece Cookware Set (3-qt. open sauté pan)

Ingredients

• 4 eggs
• 1 cup cream
• 2 (14.75-oz) cans cream-style corn
• 2 (14.75-oz) cans corn kernels, drained
• 1/2 cup sugar
• 1/2-3/4 cup breadcrumbs (preferably coarse, like Panko)
• 1/4 cup flour
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 Tbsp ground black pepper
• 1/4 cup parsley, finely chopped
• 1/2 cup Parmesan cheese, grated
• 3 cups cheddar cheese, shredded

Details

Adapted from qvc.co

Preparation

Step 1

Preheat the oven to 350°F.

Whisk together the eggs and cream. Add the creamed corn, corn kernels, sugar, breadcrumbs, flour, smoked paprika, salt, and pepper. Mix well to combine.

Add the parsley, Parmesan, and cheddar cheese and mix again. Pour the mixture into a 3-qt nonstick baker.

Bake for about 90 minutes, or until the pudding is nicely browned on top. Let it stand for a couple of minutes before serving.