Cheddar Corn Pudding

Cheddar Corn Pudding

prep time

minutes
cook time

minute
servings
10

Ingredients













Cooking Instructions

1

Heat oven to 375°F. Butter sides and bottom of 2 1/2-quart (9 x 13 inch) baking dish.


2

Melt butter in very large sauté pan. Sauté corn and onion over medium high heat 4 minutes. Cool slightly.


3

Whisk together the eggs, buttermilk, half and half and sour cream in large bowl. Slowly whisk in cornmeal, sugar, salt and pepper. Add cooked corn mixture and cheese. Pour into baking dish.


4

Place baking dish in larger pan; fill larger pan with hot water 1/2 way up sides of baking dish. Bake 40 to 45 minutes or until top begins to brown and knife inserted in center comes out clean. Serve warm.


*The chef uses a Wisconsin artisan bandage-wrapped aged cheddar


Ingredients













Cooking Instructions

1

Heat oven to 375°F. Butter sides and bottom of 2 1/2-quart (9 x 13 inch) baking dish.


2

Melt butter in very large sauté pan. Sauté corn and onion over medium high heat 4 minutes. Cool slightly.


3

Whisk together the eggs, buttermilk, half and half and sour cream in large bowl. Slowly whisk in cornmeal, sugar, salt and pepper. Add cooked corn mixture and cheese. Pour into baking dish.


4

Place baking dish in larger pan; fill larger pan with hot water 1/2 way up sides of baking dish. Bake 40 to 45 minutes or until top begins to brown and knife inserted in center comes out clean. Serve warm.


*The chef uses a Wisconsin artisan bandage-wrapped aged cheddar


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