Corn And Cheese Pudding
Creamy corn and sharp Cheddar cheese combine in this comforting pudding, perfect for family dinners or potlucks, offering a rich, savory flavor with a hint of mustard and black pepper.
Ingredients
- 1/4 cup butter ⓘ
- 1/4 cup flour ⓘ
- 1 1/2 cups milk ⓘ
- 1 1/2 cups fresh corn or 11 oz. can corn tidbits, drained ⓘ
- 1 1/2 cups grated sharp Cheddar cheese ⓘ
- 1 cup soft bread crumbs ⓘ
- 1 1/4 teaspoons salt ⓘ
- 1 teaspoon dry mustard ⓘ
- 1/2 teaspoon sugar
- 1/2 teaspoon coarsely ground black pepper ⓘ
- 4 eggs, lightly beaten ⓘ
Instructions
- Preheat oven to 325°F (160°C).
- In a medium saucepan over medium heat, melt the butter.
- Add flour and blend well.
- Gradually stir in the milk until smooth.
- Lower heat and cook, stirring constantly, until the mixture comes to a boil and is thickened.
- Remove from heat.
- Add the remaining ingredients, mix well.
- Pour the mixture into a buttered 1 1/2 to 2-quart casserole.
- Set the casserole in a pan of hot water to create a water bath.
- Bake in the water bath for 1 hour and 15 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For an extra creamy texture, consider using half-and-half instead of milk. You can substitute the sharp Cheddar with Gruyère or Monterey Jack for a different flavor profile. If fresh corn isn't available, frozen corn works well too. Adding a pinch of cayenne pepper can give it a subtle kick. Ensure to mix the ingredients thoroughly to avoid clumping, especially when adding the flour to the melted butter.
Serving Suggestions
This corn and cheese pudding pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. For a heartier option, serve it alongside grilled chicken or fish. It also makes a delightful side for brunch gatherings, complementing dishes like Quick Breakfast Treats. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Allow the corn and cheese pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or warm the entire dish in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Cheese Pudding contains roughly 1301 calories, with 45g protein, 200g carbohydrates, and 41g fat. It is an excellent source of protein (90% of the Daily Value), calcium (89% of the Daily Value), and iron (71% of the Daily Value). Note that it is relatively high in sodium, at 2715mg per serving (118% 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 use frozen corn instead of fresh corn?
Yes, frozen corn is a great substitute for fresh corn in this recipe. Just be sure to thaw and drain it before adding it to the mixture to prevent excess moisture.
How can I make this dish gluten-free?
To make the corn and cheese pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including the bread crumbs, are also certified gluten-free.
Can I prepare this pudding in advance?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just remember to bake it just before serving for the best texture. It can also be reheated, although freshly baked is always best.
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).