Fans of creamed corn will go for this easy, cheesy corn pudding! We added masa harina, toasted walnuts and a bit of cayenne for added flavor.
What You Need
Original recipe yields 16 servings
2 pkg. (10 oz. each) frozen corn, thawed
1 cup KRAFT Shredded Sharp Cheddar Cheese
2 cloves garlic, minced
1/4 tsp. ground red pepper (cayenne)
4 egg s
2 cups milk
1/4 cup butter, melted
3 Tbsp. masa harina
1/2 cup chopped PLANTERS Walnuts, toasted
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Let's Make It
Heat oven to 350°F.
Coarsely chop half the corn; combine with remaining corn, cheese, garlic and pepper in large bowl. Whisk eggs, milk, butter and masa harina until blended. Add to corn mixture; mix well.
Sprinkle half the nuts onto bottom of 1-1/2 qt. casserole sprayed with cooking spray. Pour corn mixture over nuts in casserole; sprinkle with remaining nuts.
Bake 50 min. or until center is set. Let stand 10 min. before serving.
Spice It Up
Add 1 chopped seeded jalapeño pepper or serrano chile to the corn mixture before pouring into casserole.
Prepare as directed, adding 1/4 cup chopped red or green peppers and 2 sliced green onions with the cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.