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Cheese and Corn Pudding

This savory baked dish is a wonderful way of celebrating fresh corn when it is in season

Prep Time: prep 10 mins

Cooking Time: cook 45 mins

Serves: makes 4-6 servings


  • 5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn kernels, thawed
  • 2 cups shredded sharp Cheddar or Monterey Jack
  • 2 large eggs
  • 1 / 4 cup all-purpose flour
  • 2 tbsp butter, melted, plus more for the dish
  • 2 tbsp sugar
  • 1 / 4 tsp salt
  • pinch of cayenne pepper
Cheese and Corn Pudding photo

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  1. Preheat the oven to 325°F (160°C) and lightly butter a 5-6 cup ovenproof serving dish. Purée 11/2 cups of the corn in a blender. Add 13/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended.
  2. Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top.
  3. Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.
  • prep 10 mins; cook 45 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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