Cheesy Corn Pudding

Recipe from Oxmoor House

More From Oxmoor House

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheesy Corn Pudding Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy