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Corn Pudding

Corn Pudding
corn pudding
Corn Pudding is a Southern recipe, but I first discovered it a couple of years ago as my family never made it. Oh how I wish we did! Corn Pudding is basically a cross between a casserole and a souffle’ if done right that is. It’s creamy, cheesy and well… corny in the best way possible. This Corn Pudding has been elevated with fresh marjoram and shallots. Move over mashed potatoes, it will be the first dish to get cleaned out on your table so make two batches.
artisitinresidencehome.com

Corn Pudding

By: Giselle Raymond, Culinary Curator
  • November 15, 2018
  • 1 hr
  • Print this
corn pudding
Ingredients
  • 2 eggs beaten
  • 1 cup shredded white cheddar cheese
  • 1 cup heavy cream
  • 1 cup whipped cream cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp maple syrup
  • 1 tbsp fresh marjoram
  • 2 shallots finely diced
  • 4 cups fresh corn kernels or frozen corn kernels
  • 4 tbsp melted butter
  • 1 1/2 tsp flake salt or 1 tsp kosher salt
  • 1/2 tsp pepper
Directions
Step 1
Preheat the oven to 350F
Step 2
Spray a 9 x 13 inch casserole dish with non-stick spray
Step 3
In a large bowl whisk eggs, then add and mix breadcrumbs, cream cheese, shredded cheddar, maple syrup, and heavy cream.
Step 4
Add marjoram, and shallots, stir, then add the corn kernels, salt and pepper.
Step 5
Pour into prepared baking dish and bake for 45 min to 1 hour until pudding is slightly firm in the middle. It will still be a little soft.
Step 6
Serve hot.
Step 7
Enjoy!

corn pudding

Soooooo good! This makes a hearty Vegetarian side dish too.

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Southern Sweet Potato Pie
Pecan Pie

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