Ingredients for Kicked Up Baked Corn Pudding Casserole
- 6 tablespoons butter, divided
- 4 cups frozen corn kernels, thawed
- 1 cup half-and-half cream
- 1/2 cup chopped yellow onion
- 1/4 cup chopped green onions
- 2 cloves minced garlic
- 1/2 cup chopped green bell pepper
- 1/2 jalapeño pepper, minced, or to taste
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 cups grated Parmesan cheese, divided
- 1 cup grated cheddar cheese
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How to Make Kicked Up Baked Corn Pudding Casserole
- Preheat oven to 350°F (175°C).
- Butter an 11x7-inch glass baking dish.
- Melt 3 tablespoons of butter in a large skillet over medium heat.
- Add 4 cups of thawed corn and sauté for 5 minutes. Stir in 1 cup of half-and-half cream.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Transfer the mixture to a food processor and puree until coarsely textured.
- Melt another 3 tablespoons of butter in the same skillet. Add 1/2 cup chopped yellow onion, 1/4 cup chopped green onion, 2 cloves minced garlic, 1/2 cup chopped green bell pepper, and 1/2 jalapeño pepper, minced (or less, to taste).
- Sauté for about 5 minutes.
- Remove from heat and stir in the corn puree.
- Let cool for 20 minutes.
- In a small bowl, whisk together 3 large eggs, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1 cup grated Parmesan cheese.
- Gradually add the egg mixture to the corn mixture, stirring to combine.
- Pour the mixture into the prepared baking dish.
- Sprinkle with 1 cup grated Parmesan cheese.
- Bake for 30 minutes, uncovered.
- Remove from oven, sprinkle with 1 cup grated cheddar cheese.
- Return to oven and bake for another 15-20 minutes, or until golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
13g
Fat
125g
Carbs
7g
