Baked Corn Pudding
Created by ellie on February 25, 2017
- Servings: 8
- Prep Time: 20m
- Cook Time: 60m
- Recipe #25701
Ingredients
- 4 tablespoons butter, divided
- 2 bags (2 pound) frozen corn kernels (thawed, each bag, 1 pound)
- 1 cup milk
- 2 cups chopped yellow onions
- 6 green onions, chopped
- 1 tablespoon chopped serrano chiles (seeded)
- 4 large eggs
- 1 tablespoon all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups grated Parmesan cheese (divided)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Butter a 11 x 7 x 2 inch glass baking dish
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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.
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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.
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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.
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Can be made one day ahead. Cool one hour, cover and chill. Rewarm covered in 350 degree oven until heated through - 25-30 minutes
Nutritional Facts
- 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