This cheddared corn pudding is rich, creamy, savory, and delicious. Easy and quick to prepare, it is sure to warm you up on those chilly days. Try serving it on its own for breakfast or as a side dish, or try it as barbecued beef corn pudding here.
(Nut Free)
Cheddared Corn Pudding
(Nut Free)
This cheddared corn pudding is rich, creamy, savory, and delicious. Easy and quick to prepare, it is sure to warm you up on those chilly days. Try serving it on its own for breakfast or as a side dish, or try it as barbecued beef corn pudding.
- 3 eggs
- 2 cans (16 oz each creamed – style corn)
- ⅛ teaspoon cayenne
- 3 tablespoons butter (melted)
- 1 ½ cups buttermilk
- ⅔ cup saltine cracker crumbs (from 18 crackers)
- ½ cup cornmeal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups shredded sharp cheddar cheese
- Preheat the oven to 350 degrees F.
- In a large bowl, beat the eggs with a fork until blended.
- Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
- Stir in the cheese.
- Turn the pudding into a buttered 2 to 3 quart baking dish (11 x 13).
- Bake 45 minutes, or until the pudding is lightly browned around the edges and the center is just set.
- Let stand 5 to 10 minutes before dishing out, allow the pudding to set up.
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Barbecued Beef and Corn Pudding
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