Rachael Ray: Cheesy Creamed Corn Pudding Recipe

Rachael Ray: Cheesy Creamed Corn Pudding Recipe

David Venable joined Rachael Ray, bringing with him an easy “one and done” recipe for Cheesy Creamed Corn Pudding that can all be made in one dish, and even made ahead of time. This is a great recipe to make ahead of time to save yourself time and dishes! This corn pudding is just the right amount of sweet with a whole lot of savory, delicious corn flavor!

To get the recipe, click next page.

Rachael Ray: Cheesy Creamed Corn Pudding Recipe Ingredients

• 1 C cream
• 2 14.75-oz cans corn kernels – drained
• 1/2 to 3/4 C breadcrumbs
• 1/2 tsp smoked paprika
• 1/2 tbsp ground black pepper
• 1/2 C Parmesan cheese – grated
• 4 eggs
• 2 14.75-oz cans cream-style corn
• 1/2 C sugar
• 1/4 C flour
• 1/2 tsp salt
• 1/4 C parsley – finely chopped
• 3 C cheddar cheese – grated

Rachael Ray: Cheesy Creamed Corn Pudding Recipe Directions

1. Preheat the oven to 350 degrees
2. Whisk together eggs and cream in a 3-quart nonstick baking dish
3. Add the creamed corn, corn kernels, sugar, breadcrumbs, flour, salt and pepper, and smoked paprika
4. Mix well to combine
5. Add Parmesan, parsley, Cheddar cheese, and then mix again
6. Bake for about 90 minutes, until pudding is browned on top
7. Let it stand for a couple minutes before serving