Cheddar-Corn Pudding

Cheddar-Corn Pudding

Serves 8

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, 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
Order Groceries
Directions
  1. Preheat oven to 375°.
  2. Combine first 3 ingredients in the bowl of an electric mixer; beat until well blended.
  3. Add eggs one at a time, beating after each addition until fully incorporated.
  4. Add cornbread mix; mix until just combined.
  5. Fold in remaining ingredients by hand.
  6. 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.).
  7. Let cool at room temperature for 10-15 min. before serving.