Savory Corn Pudding With Herbs & Shallots Recipe

Name: Savory Corn Pudding With Herbs & Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups frozen corn; 1 shallot large, peeled and minced; 1/4 cup minced onion; 2 cloves garlic minced; 1/2 cup butter or margarine; 1 teaspoon dried thyme leaves; 1 teaspoon dried dill; 1 teaspoon freshly ground black pepper; 5 large eggs; 1 1/2 cups milk cups half & half plus 1/2; 1 cup half & half; 1 cup skim milk; 1/2 cup cornmeal fine; 1 cup part skim ricotta cheese; 2 teaspoons kosher salt; 1 teaspoon dried thyme; 1 teaspoon freshly ground pepper; 1 cup shredded cheddar or Gruyere or Swiss cheese, divided; 3 tablespoons grated Parmesan Romano cheese blend

Servings: persons

5 cups frozen corn
1 shallot large, peeled and minced
1/4 cup minced onion
2 cloves garlic minced
1/2 cup butter or margarine
1 teaspoon dried thyme leaves
1 teaspoon dried dill
1 teaspoon freshly ground black pepper
5 large eggs
1 1/2 cups milk cups half & half plus 1/2
1 cup half & half
1 cup skim milk
1/2 cup cornmeal fine
1 cup part skim ricotta cheese
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1 cup shredded cheddar or Gruyere or Swiss cheese, divided
3 tablespoons grated Parmesan Romano cheese blend

1
Melt butter in a large skillet.
2
Add corn, onion, garlic, shallot, thyme, dill and pepper.
3
Saute about 8 minutes and let cool.
4
Whisk eggs in a large bowl.
5
Add half & half and milk and whisk together.
6
Whisk in ricotta (it will dissolve).
7
Whisk in cornmeal, a tablespoon at a time.
8
Add seasonings and salt, then corn and vegetables.
9
Add 3/4 cup cheddar, Swiss or Grueyere and 2 tablespoons Parmesan blend.
10
Pour into a buttered large casserole dish. Sprinkle remaining cheeses over the top.
11
Heat oven to 375 while making pudding.
12
Place a large roasting pan in the oven and fill halfway with very hot water.
13
Place casserole dish in roasting pan so the pudding will cook with more gentle heat and some steam.
14
Bake about 45 minutes or until the center is set and tester inserted into the middle is clean.
15
Let stand 15 minutes before serving.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 5 cups frozen corn, 1 shallot large, peeled and minced, 1/4 cup minced onion, 2 cloves garlic minced, and more.

Yes, Savory Corn Pudding With Herbs & Shallots 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.

That's it — enjoy your meal!

Savory Corn Pudding With Herbs & Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions