Cheesy Corn Pudding 2 Best Choice large eggs 1/2 tsp salt 1/8 tsp white pepper 3/4 cup Best Choice half & half Dash of nutmeg 3 cans Best Choice corn, drained 3 tbsp Best Choice melted butter, divided 3/4 cup crushed Best Choice oyster crackers, divided 1/2 cup Best Choice shredded sharp cheddar cheese Paprika Best Choice cooking spray

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Video Recipe of the Month: Cheesy Corn Pudding

Posted Nov 1st, 2017

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Ingredients:

2 Best Choice large eggs
1/2 tsp salt
1/8 tsp white pepper
3/4 cup Best Choice half & half
Dash of nutmeg
3 cans Best Choice corn, drained
3 tbsp Best Choice melted butter, divided
3/4 cup crushed Best Choice
oyster crackers, divided
1/2 cup Best Choice shredded sharp cheddar cheese
Paprika
Best Choice cooking spray

 

Directions:

Preheat oven to 350 degrees F.
In a large bowl, beat eggs, half & half, salt, pepper, and nutmeg.
Add drained corn, 1/2 cup of the cracker crumbs and 2 tbsp of the melted butter to bowl; mix well.
Spray a 9″ pan with cooking spray, then pour mixture into the pan.
Sprinkle the cheese on top.
Mix remaining 1/4 cup cracker crumbs and 1 tbsp butter together, and sprinkle on top of cheese.
Dust with paprika.
Bake 50-60 minutes or until golden brown (it’s okay if the middle is loose).
Serve immediately.

 


 
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5 Responses to “Video Recipe of the Month: Cheesy Corn Pudding”

  1. Lori Brooks

    I think I will try this using 4 cans of Bst-Ch Mexican-Style Corn for a little extra kick.

    Reply

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