Corn Pudding Recipe
Rate & Review
Cheesy and custardy with the great taste of corn.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
2 cups whole kernel corn, divided (fresh, frozen or canned)
1 cup cornmeal
1/3 cup butter
1 cup buttermilk (substitute soured milk; see TIP)
1/2 teaspoon baking soda
1 teaspoon salt
1 cup freshly grated or shredded cheese
Preheat oven to 375. Oil a 2 quart baking dish.
Put 1 1/2 cups of corn (drained, if using canned corn) in food processor bowl, along with coarsely chopped onion. Process to a creamy puree.
In a large bowl, beat eggs, add melted butter and buttermilk, and mix well. Add 1/2 cup unpureed corn and the pureed corn-and-onion mix. Stir in well.
Stir together cornmeal, baking soda, and salt. Add to the liquid mixture. Put half of this batter into prepared dish. Sprinkle with cheese and top with remaining batter.
Bake until the top is set and slightly browned, about 1 hour. center should be creamy, not dry. Serve with salsa if desired.
TIP: To sour milk as a substitute for buttermilk: put 1 tablespoon vinegar in measuring cup, fill with milk, stir gently and let stand several minutes.
Baked Corn Pudding
Jiffy corn muffin mix
Quick n Easy Corn Pudding
jiffy corn bread mix
Tomato and Bacon Corn Bread
More Similar Recipes
Corn Pudding Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com