Cheesy Corn Pudding

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 55%
  • Fat: 11.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.8g
  • Carbohydrate: 14.1g
  • Fiber: 0.0g
  • Cholesterol: 91mg
  • Iron: 0.0mg
  • Sodium: 269mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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