Thursday, September 12, 2013

A Recipe For Corn Pudding

When fall comes, my thoughts start turning to heartier foods for dinner. Things like roast beef, meatloaf, and roast chicken are some of my favorites.

This requires some great side dishes to go with the meat, and this recipe for corn pudding is delicious.
You can make it with corn cut right off the cobb, and while it's still available in the market, or frozen corn.
 Either way, this makes a wonderful side dish, and it's easy enough to make for everyday meals, or fancy enough to be on your Thanksgiving table.

The recipe comes from my favorite magazine, Country Living. I found it a few years ago, and every time I make it, there isn't a kernel left. Even the pickiest eaters love it.

Recipe for Corn Pudding


Olive Oil for greasing baking dish
2 cups corn kernels, fresh or frozen
1 small red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
2/3 cup shredded cheddar cheese
2 tablespoons flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 (12-ounce) can evaporated milk


Preheat oven to 350. Lightly grease 2-quart baking dish with olive oil and set aside.

In a medium bowl, toss together corn, bell pepper, onion, cheese, flour, mustard, salt, and pepper.

In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared baking dish. Bake until set, about 40 minutes.

Makes 6 servings.

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