Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 5 cups fresh yellow corn kernels; 1 cup diced yellow onion; 4 large eggs; 1 cup milk; 1 cup half-and-half; 1 cup softened goat cheese; 3 tablespoons chopped fresh basil; 1 tablespoon sugar; 1 tablespoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 cup (4 oz.) shredded extra-sharp Cheddar cheese

Servings: persons

1/2 cup unsalted butter
5 cups fresh yellow corn kernels
1 cup diced yellow onion
4 large eggs
1 cup milk
1 cup half-and-half
1 cup softened goat cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup (4 oz.) shredded extra-sharp Cheddar cheese

1
Preheat oven to 350u00b0. Melt butter in a large skillet over medium-high heat; add corn and onion, and saute 4 minutes. Remove from heat, and cool 10 minutes.
2
Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
3
Bake at 350u00b0 for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.

910

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: 1/2 cup unsalted butter, 5 cups fresh yellow corn kernels, 1 cup diced yellow onion, 4 large eggs, and more.

Yes, 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.

Corn Pudding

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