Cheese and Corn Pudding

This savory baked dish is a wonderful way of celebrating fresh corn when it is in season.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cheese and Corn Pudding

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    5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn kernels, thawed 2 tbsp butter, melted, plus more for the dish
    2 cups shredded sharp Cheddar or Monterey Jack 2 tbsp sugar
    2 large eggs 1/4 tsp salt
    1/4 cup all-purpose flour pinch of cayenne pepper


    Prep: 10 min Total: 60 min
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    • 1

      Preheat the oven to 325°F (160°C) and lightly butter a 5–6 cup ovenproof serving dish. Puree 1 1/2 cups of the corn in a blender. Add 1 3/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended.

    • 2

      Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top.

    • 3

      Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.


    The assembled dish can be refrigerated for several hours for last-minute cooking; top with the cheese just before baking.

    Good with roast chicken, turkey or ham. Leftovers can be covered, refrigerated and reheated.

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