Thursday, November 5, 2020

Corn and Cheddar Pudding

corn & cheddar pudding
3 cups frozen or fresh corn (off cob)
1 1/2 cups milk
1/2 cup half & half
2 large eggs
1/4 cup cornmeal
2 Tab. honey
1/2 tsp. cayenne
1 tsp salt
4 oz. cheddar cheese, shredded

Preheat the oven to 350 degrees. Allow the corn to thaw or thaw in a sieve with hot tap water running over it. Place the milk and half of the corn into a blender or food processor and puree.
In a large bowl, whisk together the corn/milk mixture, half & half, eggs, honey, cayenne, salt, and the rest of the corn kernels. Make sure to whisk really well so that the egg is fully incorporated. Add cornmeal and stir again. Stir half of the cheese into the corn pudding mixture.

Coat a 8x8 (or similar size) baking dish with non-stick spray and pour in the pudding. Sprinkle the rest of the cheese on top. Bake in the preheated oven for about one hour or until the center of the pudding shakes like a bowl full of jelly. Check the pudding at about 50 minutes by shaking the dish slightly. If the center wiggles like a liquid, let it cook just a little bit longer.Allow the pudding to rest for about five minutes after baking. Serve warm!

Total Cost $3.57 recipe / $0.45 serving
source: Budget Bytes

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