This Corn & Cabot Sharp Cheddar Pudding is the perfect savory side dish when you’re looking for winter recipe ideas to accompany a weeknight meal or to serve at a weekend gathering. Made with Cabot Sharp Cheddar or Extra Sharp Cheddar, corn, bell pepper, onion, Cabot Salted Butter, eggs, half and half and seasonings, this low lactose cheese and corn recipe boasts a rich flavor and comforting texture. After you’ve made this dish, feel free to share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.
Preheat oven to 350°F. Butter a 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.)
Melt Cabot Salted Butter in a skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes. Transfer mixture to casserole dish to cool slightly.
Combine corn and ¼ cup of half-and-half in a blender. Process into thick puree, scraping down sides of container. Add remaining half-and-half, eggs, flour, baking powder, salt and pepper. Process until well combined.
Stir Cabot Sharp Cheddar or Extra Sharp Cheddar cheese into pepper mixture in a baking dish. Pour half-and-half mixture over top.
Bake until pudding is set all the way to center (check with a paring knife), about 50 to 60 minutes. (Note: If top of pudding is getting too brown, cover loosely with a piece of foil).
Enjoy immediately.
For another savory cheddar pudding, try our Apple-Cheddar Bread Pudding with Lite50 Sharp Cheddar recipe next. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this Corn & Cabot Sharp Cheddar Pudding recipe. If you have a chance, please rate and review it!
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Ingredients
2 tablespoons Cabot Salted Butter
1 cup chopped red or green bell pepper
½ cup chopped onion
1 cup fresh corn kernels or frozen corn kernels, thawed
1½ cups half-and-half
6 large eggs
¼ cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups)
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Directions
PREHEAT oven to 350°F. Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.)
MELT butter in skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes. Transfer mixture to casserole to cool slightly.
COMBINE corn and ¼ cup of half-and-half in a blender. Process into thick puree, scraping down sides of container. Add remaining half-and-half, eggs, flour, baking powder, salt and pepper. Process until well combined.
Stir cheese into pepper mixture in baking dish. Pour half-and-half mixture over top.
BAKE until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil). Serve immediately.
*Or vary the flavor with Cabot Habanero Cheddar or Cabot Tomato Basil Cheddar.
Calories: 390
% Daily Value
Total Fat: 29g
45%
Saturated Fat: 16g
80%
Cholesterol: 285mg
95%
Sodium: 587mg
24%
Carbohydrates: 15g
5%
Dietary Fiber: 2g
8%
Protein: 19g
Calcium: 410mg
41%
5 out of 5 stars (based on 1 review)
B Whitney
February 1, 2015
It was very tasty and fluffy. I made a gluten free version subbing King Arthur gluten free all purpose flour and 1/4 teaspoon of xantham gum. I also added whole kernal corn after blending was completed
