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Corn Pudding Food Network Magazine thanks to Marty Flint Yield: 6 to 8 servings 4 oz. cream cheese, softened 15 oz. can creamed corn ¾ cup thawed frozen corn ½ cup corn meal ½ chopped onion ⅔ cup half and half cream 3 Tbsp. butter, melted 1 egg, beaten 1 Tbsp. sugar ½ cup shredded cheddar Salt and Pepper Beat together softened cream cheese, creamed corn, frozen corn, cornmeal and chopped onion. Stir in half and half, butter, egg, sugar, cheese and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350o. Let stand 10 minutes before serving. |
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