This easy corn pudding is the ultimate fall side dish.
INGREDIENTS
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
DIRECTIONS
- 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.
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