Baked Corn Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 20.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.0 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.7 g

View full nutritional breakdown of Baked Corn Pudding calories by ingredient
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Number of Servings: 4


    3 tablespoons butter, plus extra for casserole
    1/2 large onion, chopped
    1 jalapeno, chopped
    3 tablespoons all-purpose flour
    2 cups milk
    1 cup shredded Cheddar
    2 eggs, beaten
    1 (10-ounce) bag frozen corn
    Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan


Special equipment: 8 by 8-inch casserole

Preheat oven to 325 degrees F.

In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.
Rated: 5 stars out of 53 Reviews
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Number of Servings: 4

Recipe submitted by SparkPeople user FARFFLEART.

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