Corn Pudding


  • 1/2 cup unsalted butter
  • 5 cups fresh yellow corn kernels
  • 1 cup diced yellow onion
  • 4 large eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 1 cup softened goat cheese
  • 3 Tbsp chopped fresh basil
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 cup (4 oz) shredded extra-sharp Cheddar cheese


  1. Preheat oven to 350 F.  Melt butter in a large skillet over medium-high heat; add corn and onion, and saute for 4 minutes.  Remove from heat, and cool 10 minutes.
  2. Meanwhile, whisk together eggs, milk, and half-and-half in a large bowl.  Gradually whisk in goat cheese until blended.  Whisk in basil, sugar, salt, and pepper; stir in corn mixture and 3/4 cup Cheddar cheese until blended.  Spoon mixture into a lightly greased 2-quart baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
  3. Bake at 350 F for 40-45 minutes, or until golden brown and a knife inserted in center comes out clean.  Remove from oven to a wire rack, and cool 15 minutes.

Source: Southern Living magazine, November 2013 (pg. 98)


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