Cheesy Creamed Corn Pudding
Cheesy Creamed Corn Pudding
Cheesy Creamed Corn Pudding

Cheesy Creamed Corn Pudding

David Venable

This recipe makes for the perfect side to your favorite Easter entrée. Don't forget about Thanksgiving and Christmas!

Ingredients

  • 4 eggs
  • 1 cup cream
  • 2 (14.75-oz) cans cream-style corn
  • 2 (14.75-oz) cans corn kernels, drained
  • 1/2 cup sugar
  • 1/2-3/4 cup breadcrumbs (preferably coarse, like Panko)
  • 1/4 cup flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 Tbsp ground black pepper
  • 1/4 cup parsley, finely chopped
  • 1/2 cup Parmesan cheese, grated
  • 3 cups cheddar cheese, shredded

Directions

Preheat the oven to 350°F.
Whisk together the eggs and cream. Add the creamed corn, corn kernels, sugar, breadcrumbs, flour, smoked paprika, salt, and pepper. Mix well to combine. Add the parsley, Parmesan, and cheddar cheese and mix again. Pour the mixture into a 3-qt nonstick baker.
Bake for about 90 minutes, or until the pudding is nicely browned on top. Let it stand for a couple of minutes before serving.

Cook's Notes

All the ingredients can be mixed a day ahead of time. Bake it the day-of your big holiday meal.

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