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Cheese and Corn Pudding

Cheese and Corn Pudding

Brought to you by: The Cooking Book
    8 serving
5.0 1 ratings Review this recipe

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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  • 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.


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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