Cheese-Corn Pudding
Creamy cheese-corn pudding combines savory cheese, sweet corn, and aromatic seasonings, making a comforting dish perfect for family dinners or potlucks. Rich and flavorful.
Ingredients
Instructions
- Saute chopped onion in butter until translucent.
- Blend in flour and cook for a minute.
- Gradually add milk and grated cheese, stirring constantly until smooth and thickened.
- Add salt, pepper, pimiento, sugar, and marjoram to the mixture.
- Stir in corn and slightly beaten eggs until well combined.
- Pour the mixture into a shallow buttered casserole dish.
- Sprinkle bread crumbs over the top and dot with additional butter.
- Bake at 350°F (175°C) for 35 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute the domestic cheese with cheddar or a mix of cheeses for a deeper flavor. If you're short on time, canned corn can be used in place of fresh Niblets corn. Make sure to adjust the salt accordingly if using canned products. This dish can also be made ahead and frozen for convenience.
Serving Suggestions
This cheese-corn pudding makes a fantastic side dish for grilled meats or a hearty main course alongside a fresh salad. It pairs beautifully with Kielbasa-Pasta Supper for a comforting meal. For a vegetarian option, serve it with a side of sautéed greens or roasted vegetables. A dollop of Garlic Cheese Sauce can also elevate the dish further.
Storage & Reheating
To store leftovers, allow the cheese-corn pudding to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Adding a little extra cheese on top before reheating can enhance the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Corn Pudding contains roughly 909 calories, with 24g protein, 132g carbohydrates, and 43g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (180% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make cheese-corn pudding ahead of time?
Yes, you can prepare the dish in advance up to the baking step. Cover it and store it in the fridge for up to 24 hours. When you're ready to bake, simply remove it from the fridge and allow it to come to room temperature before baking as directed.
What can I use if I don’t have pimiento?
If you don't have pimiento, you can substitute it with roasted red peppers or diced bell peppers for a similar color and mild sweetness. Alternatively, omit it altogether if you prefer a simpler flavor profile. The dish will still be delicious without it.
Is this recipe suitable for freezing?
Yes, cheese-corn pudding freezes well. To freeze, cool it completely and then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating, and expect a slight texture change due to freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).