Total:
1 hr 5 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 5 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.

IDEAS YOU'LL LOVE

Baked Banana Pudding

Recipe courtesy of Alton Brown

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Corn Pudding

Recipe courtesy of Kathy Cary

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking