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Creamy Savory Corn Pudding

Savory Corn Pudding
1 hour to prepare serves 4-6

2 cups fresh, frozen, or canned corn kernels (from about 3 ears corn if fresh)
1 box (8.5 oz) cornbread mix
1 cup sour cream
1 cup (about 4 oz) thinly sliced ham, chopped
1 bell pepper, seeded and chopped
1/2 cup (1 stick) butter, melted
1/2 cup cheddar cheese, grated
1/2 cup Colby Jack cheese, grated
2 eggs
Kosher salt and freshly ground pepper, to taste
Fresh parsley, for garnish (optional)

Preheat oven to 350°F and generously butter a 9×13-inch baking dish. Set aside.
In a large bowl, mix together the cornbread mix, sour cream, melted butter, eggs, and salt and pepper. Fold in the corn kernels, ham, cheese, and bell pepper.
Pour mixture into prepared baking dish and smooth top with a rubber spatula. Bake until pudding is set, about 40-45 minutes.