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Corn pudding is a specialty of the rural South. This recipe, which uses 5 cups of kernels, is great when you have a bumper crop of corn. Frozen, thawed kernels can be substituted when corn is out of season.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
1 hr 10 mins
Yield:
Serves 12 (serving size: 1/12 of casserole)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • Melt butter in a large nonstick skillet over medium-high heat. Add corn and green onions; sauté 5 minutes. Remove from heat.

  • Combine milk and eggs in a large bowl, stirring with a whisk. Add ricotta cheese and next 5 ingredients (through pepper), stirring with a whisk. Stir in 1 cup cheddar cheese and corn mixture; pour into a 2 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup cheddar cheese.

  • Bake at 350° for 45 minutes or until set. Garnish with basil, if desired.

Source

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Nutrition Facts

178 calories; fat 7.2g; saturated fat 3.5g; mono fat 2.1g; poly fat 1.4g; protein 10g; carbohydrates 21.2g; fiber 1.6g; cholesterol 53mg; iron 0.7mg; sodium 349mg; calcium 285mg.
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