Corn Pudding

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 8 servings
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Ingredients

1/2 cup plus 1 tablespoon unsalted butter, melted

8 1/2 ounces instant polenta 

1/2 cup mascarpone 

1/2 cup whole milk 

One 14.5-ounce can creamed corn 

One 14.5-ounce can whole kernel corn, drained 

1 large egg 

Kosher salt and freshly ground black pepper 

Directions

  1. 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.
  2. 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. 
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