November 25, 2013 02:13 PM

Courtesy MyRecipes

Classic Corn Pudding

Serves 8

½ cup unsalted butter

5 cups fresh yellow corn kernels

1 cup diced yellow onion

4 large eggs

1 cup milk

1 cup half-and-half

1 cup softened goat cheese

3 tbsp. chopped basil

1 tbsp. sugar

1 tbsp. salt

¾ tsp. pepper

1 cup shredded extra-sharp cheddar cheese

1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, melt butter. Add corn and onion; sauté 4 minutes. Remove from heat and cool 10 minutes.

3. In a large bowl, whisk eggs, milk and half-and-half. Gradually whisk in goat cheese until just blended. Whisk in basil, sugar, salt and pepper. Stir in corn mixture and ¾ cup cheddar cheese until blended.

4. Spoon mixture into a lightly greased 2-quart baking dish and sprinkle with remaining ¼ cup cheddar cheese.

5. Bake until golden brown and a knife inserted in center comes out clean, 40-45 minutes. Cool on a wire rack for minutes.

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