Corn Pudding

A savory baked corn custard with sautéed vegetables, herbs, and melted cheeses, perfect as a vegetarian side dish.

Baking Vegetarian Side Dish Cheese Corn

Estimated Nutrition

Calories

424.8

kcal / serving

2548.5 kcal total

Carbs

18.5g

per serving

110.8 g total

Fat

34g

per serving

204.2 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

piece

300

freshly grated

grated

GrainsCereals

tbsp

Plain Flour

NutsSeeds

clove

Garlic

finely chopped

tsp

Thyme

leaves

tsp

Salt

0.25

tsp

Black Pepper

freshly ground

0.25

tsp

Nutmeg

freshly grated

pinch

Cayenne Pepper

tbsp

Flat leaf Parsley

chopped

tbsp

Chive

snipped

Vegetables

0.5

piece

Onion

finely chopped

0.5

piece

Green Pepper

finely chopped

piece

Green Chilli

finely diced

cob

Corn Kernels

removed from cobs

Method

Rest the pudding for ten minutes before serving.

Sauté butter, onion, garlic, thyme, green pepper, and chili for eight minutes over medium heat.

Add half the corn and cook for ten minutes.

Blend the remaining corn with flour, milk, and eggs in a food processor until smooth.

Preheat the oven to 180°C.

Stir cream, seasonings, corn puree, herbs, and cheeses into the frying pan.

Pour mixture into a greased 1.7 liter dish and bake in a hot water bath for one hour.