Corn-Cheese Pudding
Creamy, cheesy corn pudding with bell peppers and pimentos offers a comforting, savory side perfect for family dinners or potlucks, blending smooth textures with vibrant flavors.
Ingredients
- 1 cup shredded medium Cheddar cheese ⓘ
- 1 medium bell pepper, chopped ⓘ
- 2 eggs, slightly beaten ⓘ
- 1/2 cup milk ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 2 tablespoons sugar ⓘ
- 2 tablespoons melted butter or margarine ⓘ
- 1 teaspoon salt ⓘ
- 1 (17 oz.) can whole kernel corn, drained ⓘ
- 2 oz. jar pimento, drained and chopped ⓘ
Instructions
- Combine all ingredients and mix well.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Bake at 350°F (175°C) for 45 to 50 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider adding an extra egg or using half-and-half instead of milk. You can substitute the medium Cheddar cheese with Monterey Jack or Pepper Jack for a spicier kick. If you’re short on time, frozen corn can be used in place of canned corn. Make sure to thaw and drain it well before mixing.
Serving Suggestions
This Corn-Cheese Pudding is delightful as a side dish for grilled meats or a vegetarian main course. Pair it with a fresh green salad or serve alongside Ann'S Potato Casserole for a comforting meal. It’s versatile enough to be enjoyed for brunch, lunch, or dinner, making it a perfect addition to any gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for quick reheating, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Cheese Pudding contains roughly 1145 calories, with 9g protein, 39g carbohydrates, and 107g fat. It is an excellent source of vitamin C (55% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1636mg per serving (71% 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 this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it just before serving for the best texture and flavor. If baked ahead of time, you can reheat as mentioned to enjoy it later.
What can I substitute for pimento?
If you don't have pimento on hand, you can use diced roasted red peppers or even jalapeños for a bit of heat. Both options will add flavor and color, enhancing the overall dish without compromising the taste.
Is this recipe suitable for vegetarians?
Yes, this Corn-Cheese Pudding is a delightful option for vegetarian recipes. It’s packed with flavor from the cheese and vegetables, making it a satisfying dish for anyone looking to avoid meat while still enjoying a hearty meal.
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).