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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Three-Cheese Corn Pudding Recipe

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This recipe for Three-Cheese Corn Pudding is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. all-purpose flour
2 tbsp. granulated sugar
2 tsp. baking powder
2 tsp. kosher salt
6 large eggs
2 c. heavy cream
1/2 c. salted butter, melted and cooled
2 tbsp. canola oil
6 c. fresh corn kernels (from 8 ears)
1/2 c. chopped sweet onion (from 1 onion)
3 oz. shredded white Cheddar (about 3/4 cup)
3 oz. shredded sharp yellow Cheddar (about 3/4 cup)
3 oz. shredded Parmesan cheeses (about 3/4 cup)
1/4 cup chopped fresh flat-leaf parsley
Directions:
Directions:
Step 1
Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.

Step 2
Heat oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Stir the cheeses and parsley into the corn pudding mixture. Spoon into a 13-x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Southern Living, November 2018

 

 

 

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