Cheesy Corn Pudding

Oxmoor House
10 (1/2-cup) servings.


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2 tablespoons chopped green pepper
2 tablespoons chopped green onions
2 tablespoons margarine, melted and divided
2 cups frozen whole kernel corn, thawed
3 eggs, lightly beaten
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup half-and-half
1 cup whole milk
1 (4-ounce) can green chiles, drained
1 (2-ounce) jar diced pimiento, drained


Saute green pepper and onions in 1 tablespoon margarine over medium-high heat until tender. Combine corn, eggs, cheese, and green pepper mixture in a large bowl; stir well with a wire whisk.

Combine flour and next 3 ingredients; add to corn mixture. Stir in remaining 1 tablespoon margarine, half-and-half, and remaining ingredients. Pour mixture into a lightly greased shallow 1 1/2-quart baking dish. Place dish in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 325° for 1 hour or until a knife inserted in center comes out clean.

Created date

August 2009

Nutritional Information

Calories 184
Caloriesfromfat 55 %
Fat 11.3 g
Satfat 5.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.8 g
Carbohydrate 14.1 g
Fiber 0.0 g
Cholesterol 91 mg
Iron 0.0 mg
Sodium 269 mg
Calcium 0.0 mg