Savory Baked Corn Pudding with Cheddar and Herbs Delight
A deliciously comforting Savory Baked Corn Pudding with Cheddar and Herbs perfect as a side or main dish.
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Servings: 6 servings
Calories: 250kcal
Equipment
- 9x9-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Base
- 2 cups corn kernels fresh or thawed from frozen
- 2 cups milk whole or almond milk
- 4 large eggs
- ¼ cup unsalted butter melted
- 1 cup cornbread mix store-bought or homemade
For the Flavor
- 1 cup sharp cheddar cheese grated, aged for deeper flavor
- ¼ cup chives chopped, or substitute with green onions
- ¼ cup parsley chopped, or substitute with cilantro
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon paprika optional
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together 4 large eggs, 2 cups of milk, and ¼ cup of melted unsalted butter until smooth and slightly frothy.
- Gently fold in 1 cup of cornbread mix until just combined, avoiding overmixing.
- Stir in 2 cups of corn kernels, ¼ cup chopped chives, ¼ cup chopped parsley, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Fold in 1 cup of grated sharp cheddar cheese.
- Carefully pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for about 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow to cool for about 5-10 minutes before slicing and serving warm.
Notes
Fresh corn is preferred, but frozen is acceptable if thawed. Allowing the pudding to cool before slicing enhances texture.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 450mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg