Three Cheese Corn Pudding
Three Cheese Corn Pudding has a wonderful custard texture with lots of cheese flavor from a combination of sharp cheddar cheese, Pepper Jack, and Parmesan cheese. This rich creamy casserole side is great to serve anytime of year.
Servings: 12
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup salted butter, melted and cooled
- 6 cups cooked corn kernels
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1/3 cup shredded Parmesan cheese
- 2 green onions, sliced
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together flour, sugar, baking powder, salt, and pepper.
- In a medium bowl, whisk together eggs, heavy cream, and melted butter.
- Add flour mixture and whisk until blended.
- Stir in corn, cheese, and green onion.
- Transfer mixture into a greased 9x13-inch baking dish.
- Bake for 40 minutes or until set in the middle. Let cool for 5 minutes before serving.
Notes
You can use either cooked, fresh corn, frozen corn, or canned corn.
Nutrition
Calories: 406kcal