You are here

Cheesy Corn Pudding

Tina Rupp

Prep time: 15 minutes
Bake time: 1 hour
Serves: 6

1 Tbs butter, plus more for baking dish
2 eggs
Two 10-oz boxes frozen corn,thawed and drained
1 1/4 cups low-fat evaporated milk
1 small onion, very finely diced
1/2 tsp salt
3/4 cup grated reduced-fat monterey jack cheese, plus 1/4 cup
1/2 cup plain bread crumbs

1. Butter a 9-inch glass pie plate.
2. In a large bowl, beat eggs. Stir in corn, evaporated milk, onion, salt and 3/4 cup of cheese. Scrape mixture into pie plate.
3. Melt 1 Tbs butter in microwave. Stir in remaining cheese and bread crumbs. Sprinkle topping over corn. Wrap and refrigerate.
4. Bake casserole, uncovered, at 350 degrees for 1 hour or until an instant-read thermometer reads 160 degrees.

TIP: To prep and bake the day before, shorten bake time by 10 minutes. Cool, wrap and refrigerate. Reheat in the microwave, checking at 10-minute intervals, until heated through.
How kids can help: Measure ingredients; sprinkle topping.
Per serving: 285 calories, 12 g fat (6 g saturated), 460 mg sodium, 106 mg cholesterol.
 

comments