Baked Corn Pudding Recipe

Name: Baked Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 large onion, chopped; 1 garlic clove, minced (or pressed); 1 medium red bell pepper, seeded and chopped; 1 medium green bell pepper, seeded and chopped; 1/3 cup all-purpose flour, unsifted; 1 teaspoon salt; 1 tablespoon sugar; 1/4 teaspoon pepper; 2 (16 ounce) cans cream-style corn; 6 eggs, slightly beaten; 2 cups milk

Servings: persons

6 tablespoons butter
1 large onion, chopped
1 garlic clove, minced (or pressed)
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
1/3 cup all-purpose flour, unsifted
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
2 (16 ounce) cans cream-style corn
6 eggs, slightly beaten
2 cups milk

1
Melt butter in a 5-quart saucepan over medium heat; add onion, garlic, and bell peppers.
2
Cook, stirring, until onion is limp.
3
Stir in flour, salt, sugar, and pepper; cook, stirring constantly, until bubbly.
4
Remove from heat; add corn, eggs, and milk, stirring until mixture is well blended.
5
Pour corn mixture into shallow, buttered 3-quart baking dish.
6
(Cover and refrigerate as long as 24 hours).
7
Bake in a 350 degree F oven for 55 minutes or until center appears set when dish is gently shaken. (If chilled, bake 1 hour and 5 minutes).

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons butter, 1 large onion, chopped, 1 garlic clove, minced (or pressed), 1 medium red bell pepper, seeded and chopped, and more.

Yes, Baked Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Corn Pudding

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