About
If you're a fan of cheese, well, it's as if the stars have aligned. It seems like 3 Cheese Corn Pudding is destined to be on your plate. This savory side dish stays true to its name as sweet corn and tangy onions get mixed with a trio of cheeses. With its sort-of-cornbread-like consistency, it tastes best served up with your favorite Southern staples. 3 Cheese Corn Pudding is proof that everything always finds a way to work out... and sometimes the results are really delicious!
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup salted butter, melted and cooled
- 2 tablespoons canola oil
- 6 cups fresh corn kernels
- 1/2 cup sweet onion, chopped
- 3/4 cup white cheddar cheese, shredded
- 3/4 cup sharp yellow cheddar cheese, shredded
- 3/4 cup parmesan cheese, shredded
- 1/4 cup fresh flat-leaf parsley, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a small bowl, add the flour, the sugar, the baking powder, and the salt and stir to combine.
Step 4 -In a medium bowl, add the eggs, the heavy cream, and the melted butter and whisk until it is blended.
Step 5 -In a large skillet over medium heat, add the oil.
Step 6 -Add the corn kernels and the onions to the heated oil and cook, stirring frequently, until they have softened, about 5 minutes.
Step 7 -Transfer the skillet from the heat and let the corn mixture cool slightly, about 5 minutes.
Step 8 -Add the flour mixture and the corn mixture to the egg mixture and stir to combine.
Step 9 -Add the white cheddar cheese, the yellow cheddar cheese, the parmesan cheese, and the parsley to the corn pudding mixture and stir to combine.
Step 10 -Evenly spoon the corn pudding mixture into the prepared baking dish and bake until it is set and golden-brown, about 40 minutes.
Step 11 -Transfer the baking dish to a wire rack and let the corn pudding stand, about 5 minutes.
Step 12 -Serve.
