Corn and Cheddar Pudding Recipe

Name: Corn and Cheddar Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 tablespoons butter; 1 cup chopped red peppers or 1 cup green bell pepper; ½ cup chopped onion; 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed; 1 ½ cups half-and-half; 6 large eggs; ¼ cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups grated cabot sharp cheddar cheese (about 8 ounces) or 2 cups extra-sharp cheddar cheese (about 8 ounces)

Servings: persons

2 tablespoons butter
1 cup chopped red peppers or 1 cup green bell pepper
½ cup chopped onion
1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
1 ½ cups half-and-half
6 large eggs
¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups grated cabot sharp cheddar cheese (about 8 ounces) or 2 cups extra-sharp cheddar cheese (about 8 ounces)

1
Preheat oven to 350 degrees F.
2
Butter 2-quart casserole dish.
3
(Alternatively, bake pudding in individual ramekins.
4
).
5
Melt butter in skillet over medium-high heat.
6
Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes.
7
Transfer mixture to casserole to cool slightly.
8
In blender, combine corn and 1/4 cup of half-and-half.
9
Process into thick puree, scraping down sides of container.
10
Add remaining half-and-half, eggs, flour, baking powder, salt and pepper.
11
Process until well combined.
12
Stir cheese into pepper mixture in baking dish.
13
Pour half-and-half mixture over top.
14
Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes.
15
(If top of pudding is getting too brown, cover loosely with piece of foil).
16
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup chopped red peppers or 1 cup green bell pepper, ½ cup chopped onion, 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed, and more.

Yes, Corn and Cheddar 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.

Corn and Cheddar Pudding

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