Kicked Up Baked Corn Pudding Casserole Recipe

Ingredients for Kicked Up Baked Corn Pudding Casserole

• 6 tablespoons butter
• Frozen Corn Kernels
• 1 cup half-and-half cream
• Onions
• Green Onions
• 2 cloves minced garlic
• 1/2 cup chopped green bell pepper
• 1/2 jalapeño pepper, minced (or less, to taste)
• 3 large eggs
• 1/4 cup all-purpose flour
• Salt And Pepper
• 2 cups grated Parmesan cheese
• 1 cup grated cheddar cheese

How to Make Kicked Up Baked Corn Pudding Casserole

1. Preheat oven to 350°F (175°C).
2. Butter an 11x7-inch glass baking dish.
3. Melt 3 tablespoons of butter in a large skillet over medium heat.
4. Add 4 cups of thawed corn and sauté for 5 minutes. Stir in 1 cup of half-and-half cream.
5. Bring to a boil, reduce heat, and simmer for 5 minutes.
6. Transfer the mixture to a food processor and puree until coarsely textured.
7. 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).
8. Sauté for about 5 minutes.
9. Remove from heat and stir in the corn puree.
10. Let cool for 20 minutes.
11. 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.
12. Gradually add the egg mixture to the corn mixture, stirring to combine.
13. Pour the mixture into the prepared baking dish.
14. Sprinkle with 1 cup grated Parmesan cheese.
15. Bake for 30 minutes, uncovered.
16. Remove from oven, sprinkle with 1 cup grated cheddar cheese.
17. Return to oven and bake for another 15-20 minutes, or until golden brown and set.