Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Corn Pudding
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- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 248 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 248 mg
Ingredients
Directions
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16m
Easy
CLASS
- Preheat your oven to 350 degrees F. Brush the bottom and sides of an 8-by-8-inch casserole dish with 1 tablespoon of the melted butter.
- In a large mixing bowl, whisk together the remaining 1/2 cup melted butter with the polenta, mascarpone, milk, creamed corn, whole corn, and egg. Season with salt and pepper. Pour into the prepared casserole dish and smooth the top. Bake until set, about 1 hour.
