Corn Pudding
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 4 servings
Ingredients
3 tablespoons unsalted butter, melted, plus more for the casserole dish
4 ounces cream cheese, softened
One 15-ounce can creamed corn
3/4 cup frozen corn, thawed
1/2 cup cornmeal
1/2 onion, chopped
2/3 cup milk
1 large egg, beaten
1 tablespoon sugar
1/2 cup shredded Cheddar
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
