When I told the kids we were having corn pudding they turned up their noses. They couldn’t think of anything beyond chocolate or vanilla pudding that somehow had corn added. I admit that does sound disgusting but this casserole is nothing of the sort.
A little bell pepper and onion, sauteed for a bit beforehand, would be a good addition. Or you could forgo the chili powder and cheese and add a little sugar for a sweet version. Use your imagination!
- Frozen Corn, one bag
- 3 Eggs
- One Cup Cream
- One Cup Milk
- Cheddar and/or Pepper Jack, about 1.5 cups total
- 1/3 Cup Corn Meal
- Chili Powder, a teaspoon or two
- Two Tablespoons Butter, melted
- Salt/Pepper to taste
Dump the corn into a large bowl and thaw it in the microwave.
Meanwhile, grate the cheese.
Combine milk and cream. Add the eggs and whisk to blend.
Combine everything in the bowl with the corn.
Pour the mixture into a lightly greased baking dish. Bake at 350 degrees for 45 to 60 minutes, until it sets and gets a bit puffy and the top is lightly browned.
Let it stand for a few minutes before serving.