Corn Pudding

Yield:
4 servings
Level:
Easy
Directions

Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.

Photograph by Antonis Achilleos


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4.3 57
I didn't make this for Christmas this year and it was missed by my family! Will make for New Year's dinner. It is easy and delicious. item not reviewed by moderator and published
Made this for a Thanksgiving lunch at work and it was a big hit. I doubled the recipe let the corn meal soak up a little, omitted the onion and baked for a little longer and it wasn't grainy at all. item not reviewed by moderator and published
Not exactly like I expected. Tasted very much like a quiche, maybe too much onion. It was good otherwise, but I was hoping for more corn flavor. item not reviewed by moderator and published
This was okay, but honestly, Ina's recipe is way, way better. item not reviewed by moderator and published
I have never had anything like this before, but decided to test it for a thanksgiving vegetable. Wow, It was terrific, my husband, who was not too excited about this, ate half of the dish. I didn't have any problem with the texture, it all turned out beautifully. I can't wait to have the family try this! item not reviewed by moderator and published
I have used this recipe again and again, and it never fails to win compliments! I've made this recipe WITHOUT the cream cheese, and it tastes just as yummy plus it saves a few calories! I also prefer to not use the frozen corn. I use two cans of cream style corn and it gives a better texture. That's just my opinion, of course. But that's the thing with a really good recipe. You can adapt the recipe to your preference and it'll still be a winner. And this recipe is definitely a WINNER! item not reviewed by moderator and published
I made mine a tad differently which really seemed to enhance the flavor. I used a 20 oz, package of frozen yellow corn (thawed, added a can of well-drained green chiles, and increased the cheddar to 1 cup. It has an entirely different texture -- less grainy. Plus, because of the addition of the chiles, it goes well with almost anything TexMex. item not reviewed by moderator and published
My family and friends loved this recipe when I made it for Thanksgiving. They just prefer that there be no onions in it, and it still tastes delicious. item not reviewed by moderator and published
Awesome recipe! Absolutely delicious. I made it at Thanksgiving and EVERYONE gave two thumbs up and requested it be made at Christmas as well. So here I am, mixing it together right now! Recommended! item not reviewed by moderator and published
This was an add on side dish that was a resounding thumbs up for next years holiday meals. I substituted John Copes's canned corn for all the corn used in this. I hope this is available in all areas because it made the recipe. I doubled the batch and glad I did had everyone coming back for seconds. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes