Savory Baked Corn Pudding with Cheddar and Herbs Bliss
Enjoy the irresistible Savory Baked Corn Pudding with Cheddar and Herbs, a comforting dish perfect for any meal.
Equipment
- 9x9 inch baking dish
- mixing bowl
- whisk
- spatula
Ingredients
For the Pudding
- 2 cups corn kernels fresh or frozen
- 2 cups milk whole milk recommended
- 4 large eggs
- 1 cup sharp cheddar cheese grated
- ¼ cup unsalted butter melted
- 1 cup cornbread mix quality mix preferred
For the Herbs
- ¼ cup chives finely chopped
- ¼ cup parsley finely chopped
For Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika optional
Instructions
Cooking Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- In a large mixing bowl, combine 2 cups of milk, 4 large eggs, and ¼ cup of melted unsalted butter. Whisk until creamy and well-blended.
- Add 1 cup of cornbread mix to the wet mixture, gently folding it in until just combined.
- Fold in 2 cups of corn kernels, ¼ cup of chopped chives, ¼ cup of chopped parsley, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika.
- Fold in 1 cup of grated sharp cheddar cheese, reserving some for topping if desired.
- Pour the batter into the prepared baking dish, spreading it out evenly. Shake gently to level the top.
- Bake for about 35-40 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the dish to cool for about 5-10 minutes before slicing into squares and serving warm or at room temperature.
Notes
Allowing the pudding to cool before cutting helps it set and makes serving easier. Experiment with different cheeses and herbs for varied flavors.
Nutrition
Serving: 1squareCalories: 250kcalCarbohydrates: 20gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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