Easy Corn Pudding Recipe
This irresistible Corn Pudding recipe is creamy, cheesy and the perfect complement to any dish. This quick and easy corn pudding is a great savory side dish to serve on special holidays or everyday weeknight meals.
Servings 8 servings
- 1 ½ cups fresh corn about 3 ears or frozen corn, thawed
- 2 scallions chopped plus more for garnish
- 1 jalapeno seeded and minced
- 1 ½ tablespoon granulated sugar
- 1 tablespoon yellow cornmeal
- 2 teaspoons salt
- 1 cup whole milk
- 5 large eggs beaten
- 5 ounces shredded sharp cheddar cheese about a heaping cup
Preheat the oven to 350 degrees Fahrenheit and grease a 2-quart (11x7) baking dish with butter or cooking spray.
In a medium bowl, stir together the corn, scallions, jalapeno, sugar, cornmeal and salt.
In a separate bowl or measuring cup, whisk together the milk, eggs and cheese until blended.
Stir the egg mixture into the corn mixture. Mix to combine.
Pour the mixture into the prepared baking dish and bake until fluffy and golden brown, about 45 minutes.
Remove from the oven and allow to sit for 10 minutes before serving.
Calories: 168kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 748mg | Potassium: 177mg | Fiber: 1g | Sugar: 6g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 1mg