Prep 10 mins
Cook 50 mins
This easy but rich dish can be either a main course or side. I modified it slightly from one that appeared in a newspaper column years ago.
- 3 cups creamed corn
- 3⁄4 cup cornmeal
- 2 eggs, beaten
- 3 tablespoons melted butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon baking powder
- 1 medium onion, chopped
- 4 ounces grated cheddar cheese
- Mix all ingredients.
- Pour into greased 2 quart casserole.
- Bake at 400 until lightly browned, about 45-55 minute.
Very yummy, and a nice change from sweet corn puddings. I would make this again with soup and maybe a salad as it doesn't exactly carry an entire meal on its own. Also, I used homemade creamed corn, which was delicious, but dryer than the canned variety and I think it made the corn pudding just a tad dry. Added a bit of milk but it was still on the dry side.
This is a really tasty corn casserole and it was so easy to make. We found it to be a nice change from some of the sweet corn puddings we have tried in the past. I served this dish with some oven-baked pork chops and a side veggie. Will definitely make this dish again! Made for Spring PAC, 2012.
i'm still looking for the recipe that i remembered really tickled my tongue. but i really loved this one. easy peasy to make (even tho i made the creamed corn from frozen kernels). my family - which includes 2 toddlers - ate it up.