Corn Pudding will shock you with how good it is!
DIRECTIONS: Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.
Reminds me of Chi Chi’s sweet corn cake.
I have had this for years. I use Jiffy cornbread mix. I have also used this recipe and prefer the one with Jiffy. Sorry Food Network.
What are ingredients?
That’s cornbread! LOL
Yes! Topped with Cilantro Pesto!
It’s corn casserole. We have it every Thanksgiving.
Doesn’t look very appetizing to me. I’ll stick with the Caribbean pastelle pie.
Now you know that is not soul corn pudding…..
Been eating delicious corn pudding for decades. It’s not news, and doubt your recipe is better than hundreds of others found in cook books already out of print.
I’ve been making this recipe for a few years now and it always comes out perfect.
I won’t be making that! lol
A.K.A. spoon bread
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