| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, melted, plus more for the casserole dish
- 4 ounces cream cheese, softened
- One 15-ounce can creamed corn
- 3/4 cup frozen corn, thawed
- 1/2 cup cornmeal
- 1/2 onion, chopped
- 2/3 cup milk
- 1 large egg, beaten
- 1 tablespoon sugar
- 1/2 cup shredded Cheddar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 462 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 13 g |
| Cholesterol | 116 mg |
| Sodium | 645 mg |
Reviews
Fantastic. Easy to make. Nuff said.
I love this recipe and so do the people who I served it to! Doubled it. 9 x pan. Added fresh thyme!
Quite tasty. I doubled the recipe to take to a potluck, and it was a hit. Very corny!!
It also seems a great one.
It seems a great one.
I use this corn pudding recipe every hoiday and never have any leftovers!!!!
This was fantastic. Prepared just as instructed. Family loved it.
Solid recipe, would make again. I doubled the recipe and baked in a 9×13 casserole dish for 80ish minutes. (I can’t remember exactly.) Fluffy and not grainy at all.
delicious
great flavor