Thursday, November 18, 2010

Corn Pudding

4 ounces cream cheese, softened
1 15-ounce can of creamed corn
3/4 cup frozen corn, thawed
1/2 cup cornmeal
1/2 onion, chopped
2/3 cup milk
3 T butter, melted
1 egg, beaten
1 T sugar
1/2 cup cheddar cheese, shredded
salt and freshly ground pepper, to taste

Preparing the pudding:
Beat together cream cheese, milk, butter, egg, sugar. Fold in creamed corn, corn, cornmeal cheddar cheese, salt, pepper and onion. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees F. Let stand 10 minutes before serving.

Serves 4


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