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Shelly’s Corn Pudding

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Corn Pudding

 

CategorySide Dish Twist

Total Time1 Hour 10 min

DifficultyEasy

Yields8 servings

Cuisine20 min

Shelly’s Corn Pudding

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 8 oz Philadelphia (1/3 less fat) cream cheese
  • 1 stick unsalted butter, melted
  • 1 (15 oz) can of corn (DRAINED)
  • 1 (15 oz can) can of creamed corn (do not drain)
  • 2 tsp dried rosemary
  • 1/2 cup chopped yellow onion
  • 4 oz (1/2 cup) Pepper Jack and/or Fontina cheese, shredded
  • 2 eggs, slightly beaten
  • 1 tsp black pepper
  • 1/4 cup fresh parsley, chopped fine
  • 1 box Jiffy Corn Bread Mix
  • -------------For Topping on Corn Pudding----------------
  • 6 oz (3/4 cup) Cracker Barrel Extra Sharp Cheddar (Yellow), shredded
  • 1/4 cup Progresso Italian Panko breadcrumbs

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Preheat oven to 375 degrees.

  2. Place cream cheese and butter in a large bowl and melt for 1 minute in microwave. Remove bowl from microwave, mix then add remaining ingredients through Jiffy mix. Mix well until fully incorporated.

  3. Pour mixture into a greased 2QT baking dish. Sprinkle cheddar cheese on top of casserole then add panko bread crumbs to cheese. Bake at 375 degrees for 45-50 mins.

  4. Bake for 45 minutes or until center is firm.

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