Baked Corn Pudding



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

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

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

Sheri

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

review by:
(18 Dec 2017)