Corn And Cheese Pudding Recipe

Name: Corn And Cheese Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. (4 Tbsp.) butter; 1/4 c. flour; 1 1/2 c. milk; 1 1/2 c. fresh corn or 1 (11 oz.) can corn tidbits, drained; 1 1/2 c. grated sharp Cheddar cheese; 1 c. soft bread crumbs; 1 1/4 tsp. salt; 1 tsp. dry mustard; 1/2 tsp. sugar; 1/2 tsp. coarsely ground black pepper; 4 eggs, lightly beaten

Servings: persons

1/4 c. (4 Tbsp.) butter
1/4 c. flour
1 1/2 c. milk
1 1/2 c. fresh corn or 1 (11 oz.) can corn tidbits, drained
1 1/2 c. grated sharp Cheddar cheese
1 c. soft bread crumbs
1 1/4 tsp. salt
1 tsp. dry mustard
1/2 tsp. sugar
1/2 tsp. coarsely ground black pepper
4 eggs, lightly beaten

1
Preheat oven to 325u00b0.
2
In a medium saucepan over medium heat, melt butter.
3
Add flour and blend.
4
Gradually stir in milk.
5
Lower heat and cook, stirring constantly until the mixture comes to a boil and is thickened.
6
Remove from heat.
7
Add the remaining ingredients, mix well and pour into a buttered 1 1/2 to 2-quart casserole.
8
Set casserole in pan of hot water. Bake in the water bath for 1 hour and 15 minutes or until knife inserted in center comes out clean.

803

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 11 ingredients. The key ingredients include: 1/4 c. (4 Tbsp.) butter, 1/4 c. flour, 1 1/2 c. milk, 1 1/2 c. fresh corn or 1 (11 oz.) can corn tidbits, drained, and more.

Yes, Corn And Cheese 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 Cheese Pudding

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