Cheddar-Corn Pudding
Ingredients
A note about gluten: When a gluten-free cornbread mix is used, this recipe is gluten free.
14.75 oz.
canned creamed corn
8 oz.
cream cheese, at room temperature
½ cup (1 stick)
Kowalski's Salted Butter
2
eggs
8.5 oz.
boxed cornbread mix
10 oz.
frozen sweet corn kernels, thawed
6 oz.
shredded Cheddar cheese (such as Tillamook Farmstyle Thick Cut Triple Cheddar Blend)
2 oz.
thinly sliced green onion (from the Prepared Produce Section)
½ oz.
finely chopped fresh Italian parsley leaves, stems removed
¼ tsp.
freshly ground Kowalski’s Black Peppercorns
Directions
- Preheat oven to 375°.
- Combine first 3 ingredients in the bowl of an electric mixer; beat until well blended.
- Add eggs one at a time, beating after each addition until fully incorporated.
- Add cornbread mix; mix until just combined.
- Fold in remaining ingredients by hand.
- Pour mixture into a 9x9" baking dish sprayed lightly with cooking spray; bake in preheated oven until the center springs back when pressed lightly (about 45 min.).
- Let cool at room temperature for 10-15 min. before serving.
