- Recipes
- Cheese and Corn Pudding
Cheese and Corn Pudding
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8 serving
Prep time:
Cook time:
Serves: 8
This savoury baked dish is a wonderful way of celebrating fresh corn when it is in season.
Good with roast chicken, turkey, or ham. Leftovers can be covered, chilled, and reheated.
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Ingredients
- 5 Fresh Corn, kernels removed or 2 × 400g cans sweetcorn kernels, drained
- 280g Mature Cheddar Cheese, grated
- 25g Butter, melted, a little extra for greasing
- 2 large Eggs
- 4 tbsp Plain White Flour
- 2 tbsp Sugar
- ¼ tsp Salt
Recipe tips / Prepare ahead
The kernels can be removed the night before, placed in a bowl, covered and chilled. Or, the entire dish can be assembled several hours in advance for last-minute cooking, topping with the remaining cheese just before baking.
Method
Step 1
Preheat the oven to 160°C (325°F/Gas 3) and lightly grease the serving dish. Put three-quarters of the corn kernels in a blender and blend to a purée. Add three-quarters of the cheese, the butter, eggs, flour, sugar, and salt and process with the corn kernels.
Step 2
Pour the corn mixture into the prepared dish, stir in the remaining kernels and smooth the surface. Sprinkle the remaining cheese and cayenne pepper on top.
Step 3
Bake for 45 minutes, or until set and golden. Leave the pudding to stand for 5 minutes, then serve hot from the dish.
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