Corn Pudding with Cream Cheese|Print

Servings: 4

Unsalted butter

3 tbsps, melted (plus more for the dish)

Cream cheese

4 oz, softened

Creamed corn

1 (15-oz) can

Frozen corn

3/4 cup, thawed

Cornmeal

1/2 cup

Onion

1/2, chopped

Milk

2/3 cup

Egg

1, beaten

Sugar

1 tbsp

Cheddar cheese

1/2 cup, shredded

Salt

to taste

Ground black pepper

to taste

Corn Pudding with Cream Cheese

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 1-quart casserole dish by greasing it.
Using a stand mixer, beat cream cheese, corn, creamed corn, cornmeal, and onion with the paddle attachment until combined.
Add milk, egg, butter, sugar, and Cheddar cheese. Season with salt and ground black pepper to taste. Stir to combine. Spread in the prepared dish.
Bake in the preheated oven for 50 minutes. Before serving, allow the corn pudding to stand for 10 minutes.