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Lake Shore’s Haeg drafted by Indianapolis in 5th round

Corn Pudding

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Pineandlakes Echo Journal
Corn Pudding

Corn Pudding

2 cups canned corn kernels, drained

¾ cups half-and-half

2 eggs, well beaten

2 tablespoons melted butter

1 cup shredded Monterey Jack cheese

1 tablespoon minced green onions

1 teaspoon minced fresh garlic

1 tablespoon flour

1 teaspoon salt

¼ teaspoon ground black pepper

Preheat oven to 350. Butter a 11/2-quart baking dish.

Mix all of the ingredients in a large bowl and pour into the baking dish. Place in a larger pan of water and bake in the center of the oven for 30 minutes. Check the pudding and continue baking until the center is set, about 10 minutes. Serve the corn pudding in the upper left compartment of the foil container.

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