Corn Pudding Recipe

Thanksgiving is almost upon us so I figured might as well provide a delicious side that can be added to your meal plan. Happy cooking and enjoy!!

Corn Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 to 10 servings

Ingredients

• 8 ounces cream cheese, room temperature

• 2 (15-ounce) cans cream corn

• 3 cups fresh or thawed frozen corn

• 1 cup cornmeal

• 1 medium onion, finely chopped

• 1 1/3 cups milk

• 1/2 cup (1 stick) melted butter

• 2 eggs

• 2 Tablespoons sugar

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 Tablespoon fresh thyme

• 1/4 teaspoon cayenne pepper

• 1/2 cup sharp cheddar cheese

• 1/2 cup Monterrey Jack cheese

Directions

Preheat oven to 350°F. Butter a 9x13 casserole dish.

Whisk cream cheese until very soft and smooth. Add cream corn, corn, cornmeal, onion, milk, butter, egg, sugar, salt, pepper, thyme and cayenne pepper. Mix in half of cheese.

Pour into prepared dish. Top with remaining cheese. Bake for 30 to 40 minutes or until golden brown. Let stand for 10 minutes before serving. Sprinkle with paprika if desired.