Corn Pudding
Recipe created by Rori Trovato
Hot, hearty and cheesy, this pleasing pudding really hits the spot on a cool evening.
Servings: Serves 6–8
  • 4 slices white bread , crusts removed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 6 ears corn , kernels removed
  • 1 onion , chopped
  • 1/2 cup milk
  • 5 eggs , slightly beaten
  • 1 cup heavy cream
  • 1 tablespoon salt
  • 2 cups (8 ounces) grated cheddar cheese
  • 1/4 cup chopped chives
  • Directions
    Preheat oven to 325°. In a food processor, pulse bread until large crumbs form. In baking dish, combine bread crumbs, olive oil and garlic, then bake 7 to 12 minutes, until golden and slightly crisp. Remove and let cool.

    Butter a 3-quart baking dish; set aside. In a large saucepan, combine corn, onion and milk. Bring to a boil, reduce heat, and simmer 5 minutes.

    Remove from heat. Add eggs, cream, salt, 1 1/2 cups cheese, and chives. Stir well and pour into dish; bake 30 minutes. Add bread crumbs and remaining 1/2 cup cheese; continue baking 20 to 25 minutes, or until a knife inserted in middle comes out clean. Serve hot.


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