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Corn Pudding

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (20-ounce) bag frozen whole kernel corn, defrosted

  2. 1 small onion, quartered

  3. 2 cups milk (2 percent)

  4. 2 large eggs, beaten

  5. 1 (8 1/2-ounce) box corn muffin mix

  6. 1/2 teaspoon salt

  7. 1 cup (4 ounces) of shredded cheddar cheese

  8. Fresh scallions

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325°F (160°C).

  2. Add onion and frozen corn to your food processor.

  3. Pulse until the corn is broken but not pureed, scraping the side of bowl as necessary.

  4. Add milk and eggs and process.

  5. Add muffin mix and salt and process.

  6. Pour the mixture into a greased (11 3/4 x 7 1/2)-inch baking dish.

  7. Bake in 325°F (160°C) oven 45 to 50 minutes or until outside crust is golden brown.

  8. To add some extra flavor, sprinkle the top with cheese and garnish with fresh cut scallions.

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