Baked Corn Pudding

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Recipe source: Bon Appetit (February 2004)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (247.9 g)
  • Calories 616.3
  • Total Fat - 18.3 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 134.7 mg
  • Sodium - 508 mg
  • Total Carbohydrate - 90.9 g
  • Dietary Fiber - 15.2 g
  • Sugars - 4.7 g
  • Protein - 23.3 g
  • Calcium - 262.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter a 11 x 7 x 2 inch glass baking dish

Step 3

IN a skillet over medium high heat melt 2 tablespoons butter; add corn and saute 5 minutes. Stir in milk. Reduce heat to medium, cover and simmer until corn is tender (5 minutes). Transfer to processor and blend to a coarse puree.

Step 4

In the same skillet melt the rest of the butter (2 tablespoons ) over medium hight heat and add all the onions and chiles and saute until onions are tender (under 5 minutes). Remove from heat and stir in corn puree and let cool for 15 minutes.

Step 5

In a bowl beat together the eggs, flour, salt and pepper; mix in 1 cup cheese and stir into corn mixture. Transfer to baking dish and sprinkle with 1/2 cup cheese. Bake for 40 minutes or until golden.

Can be made one day ahead. Cool one hour, cover and chill. Rewarm covered in 350 degree oven until heated through - 25-30 minutes


Tips & Variations


No special items needed.

Related

karenstl

It's hard to find corn dishes, so it was nice to find this recipe. So many baked corn dishes are more cornbread than corn, but this one is more liked baked cream corn. Without using canned creamed corn. I followed the recipe, making a half dish, leaving out the chilis and accidentally not thawing the corn before putting it into the skillet. I'm looking forward to trying the leftovers, thinking I might like it then even more.

review by:
(29 Sep 2018)

Sheri

These were made for Thanksgiving to have with our turkey and all the fixings. So delicious!

review by:
(18 Dec 2017)