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    Corn Pudding Casserole

    Ingredients

    • Unsalted butter, for greasing the baking dish
    • 3 tablespoons all-purpose flour
    • 3 tablespoons cornmeal
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 6 large eggs
    • 2 cups half-and-half
    • 8 tablespoons (1 stick) unsalted butter, melted and cooled
    • 1 cup shredded sharp cheddar cheese
    • 5 cups corn kernels, thawed if frozen (about 20 ounces)
    • 2 medium scallions (green parts only), thinly sliced

    Info

    • Prep: 15
    • Cook: 35
    • Serves: 8-10
    • Source
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    Directions

    1. Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking dish with butter.
    2. Whisk the flour, cornmeal, baking powder, salt, garlic powder, and cayenne pepper together in a small bowl.
    3. Beat the eggs in a large bowl, then whisk in the half-and-half, butter, and cheese. Add the flour mixture and stir until completely combined and smooth. Add the corn and fold to combine. Transfer the batter to the prepared baking dish and smooth into an even layer.
    4. Bake until lightly browned around the edges, the pudding is set, and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes before topping with the scallions, slicing, and serving warm.
    recipes/casserole/corn_pudding_casserole.txt · Last modified: 2024/01/07 13:33 (external edit)