Cheese and Corn Pudding
By The Cooking Book
Published on 24 January 2019
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.Time and servings
55 minsTotal time
8Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 5 fresh corn, kernels removed or 2 × 400g cans sweetcorn kernels, drained
- 2 large of eggs
- 4 tbsp of plain white flour
- 280 g of mature cheddar cheese, grated
- 25 g of butter, melted, a little extra for greasing
- 2 tbsp of sugar
- 0.25 tsp of salt
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.