Corn Pudding
This creamy corn pudding is a savory-sweet delight, packed with tender corn, sautéed red bell pepper, and onion for a burst of flavor. Baked to golden perfection with rich Parmesan cheese and velvety cream, it’s a comforting and elegant side dish for any meal.
Equipment
- 1 1/2 quart – 2 quart casserole dish
- mixing bowl
Ingredients
- olive oil
- 2 cups corn kernels
- 1 small red bell pepper finely chopped
- ½ small yellow onion finely chopped
- ⅓ cup Swiss cheese grated
- ⅓ cup Parmesan grated
- 2 tbsp flour
- 1 ½ tsp dry mustard
- ½ tsp salt
- 2 eggs
- 1 12-oz can evaporated milk
Instructions
- Preheat oven to 350 degrees F. Lightly brush a 1 1/2- to 2-quart baking dish with olive oil and set aside.
- In a medium bowl, toss together corn, bell pepper, onion, cheeses, flour, mustard, and salt.
- In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared dish.
- Bake until set, about 45 minutes.