Corn pudding casserole is a classic Anglo-American dish named specifically for its rich, creamy richness. The original recipe for this dish was published in the 1820s. It became popular in the 19th century due to its rich, creamy flavor and was often served to guests as a side dish. In the United States, corn pudding casserole was one of the dishes that was served at formal dinners and is considered to be a very elegant and elegant dish.
In this blog i will share with you a Corn pudding casserole recipe that is extremely delicious. This homemade corn pudding casserole recipe is delicious, comforting, and there’s no need to eat it every day. You just have to make it once and it’s on the dinner table for a week, or more. This casserole recipe is delicious, easy to make, and the only thing better than it is the homemade corn pudding!
When you are trying to find an easy casserole to make during a busy weeknight, this is the recipe you will want to turn to. The best part about this recipe is that it can be used for any occasion. Starting out with this recipe will help you practice your skills and eventually serve more complex casseroles.
How To Make Corn Pudding Casserole
Corn pudding casserole is one of my absolute favorite meals. It’s really easy to make and it’s also a great side dish for many different types of meals, including dinner. This easy recipe is perfect in the fall and winter when you want something warm, comforting, and delicious. The corn pudding mixture is easy and quick to make and super delicious. Give it a try today!
Ingredients
- 2 1/2 cups half-and-half
- 2 (15 oz) pkg frozen corn 9thawed0
- 8 ounces fontina or Swiss cheese (shreddeda)
- 4 large eggs
- 1/2 cup yellow onion (grated)
- 6 tablespoons all-purpose flour
- 2 teaspoons garlic (minced)
- 2 tablespoons fresh chives (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Step By Step Instructions To Make Corn Pudding Casserole
Step 1
In a large bowl, combine the eggs with half-and-half. In a food processor, pulse corn 5 times in 2 batches until coarsely chopped.
Step 2
Combine egg mixture with cheese, grated onion, flour, garlic, chives, thyme, and salt and pepper. Stir well to combine.
Step 3
Place the mixture in a lightly greased 13″x9″ baking dish; cover with plastic wrap and chill until ready to bake, at least a day ahead.
Step 4
Set the oven to 350 degrees Fahrenheit. Place casserole in the oven while it preheats. Bake uncovered for about 45 minutes or until golden and bubbly around edges and center is just set.
Step 5
Remove the pan from the oven. Allow to stand for 10 minutes before serving. Garnish with thyme and chives. Serve!
In Closing
We hope you enjoyed this recipe for Corn Pudding Casserole. This is a great way to take a classic Thanksgiving dish and make it into something completely different and new. The flavors are great and it is a great way to take the classic dish and make it into a dish that people will be talking about for years to come. If you have any questions about this recipe, please leave a commont below. Thanks for reading!
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Corn Pudding Casserole Recipe
Ingredients
- 2 1/2 cups half-and-half
- 2 (15 oz) pkg frozen corn 9thawed0
- 8 ounces fontina or Swiss cheese (shreddeda)
- 4 large eggs
- 1/2 cup yellow onion (grated)
- 6 tablespoons all-purpose flour
- 2 teaspoons garlic (minced)
- 2 tablespoons fresh chives (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- In a large bowl, combine the eggs with half-and-half. In a food processor, pulse corn 5 times in 2 batches until coarsely chopped.
- Combine egg mixture with cheese, grated onion, flour, garlic, chives, thyme, and salt and pepper. Stir well to combine.
- Place the mixture in a lightly greased 13"x9" baking dish; cover with plastic wrap and chill until ready to bake, at least a day ahead.
- Set the oven to 350 degrees Fahrenheit. Place casserole in the oven while it preheats. Bake uncovered for about 45 minutes or until golden and bubbly around edges and center is just set.
- Remove the pan from the oven. Allow to stand for 10 minutes before serving. Garnish with thyme and chives. Serve!
