Corn Pudding Casserole

Corn Pudding Casserole

Servings:*

6 servings

Ingredients

  • 1 can whole kernel corn, drained
  • 1 can cream-style corn
  • teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 4 scallions, thinly sliced, white and tender green parts
  • 1 can fire roasted, mild diced green chiles
  • 1/4 cup yellow corn meal
  • 8 ounces sharp cheddar cheese, grated, divided
  • 6 large eggs
  • 1 8oz container sour cream
  • 4 tablespoons butter, melted
  • 1 cup tortilla chips, roughly crushed
  • Hein Family Kitchen Salsas

Easy weeknight dish and perfect for potlucks! 

Recipe by Joan Donatelle, FoodE Expert at Lunds & Byerlys St. Louis Park

Directions

  1. Heat oven to 350 F. 

  2. In a large mixing bowl combine both cans of corn, salt, pepper, scallions, chiles, corn meal and 1 cup of the shredded cheese. In a medium bowl, whisk the eggs and sour cream until combined. Pour the egg mixture into the corn mixture and stir to combine. 

  3. Brush a 9x13 inch glass baking dish with the melted butter. Pour the batter into the dish. Sprinkle with the reserved shredded cheese and the crushed tortilla chips. Bake until golden brown, about 45-50 minutes. 

  4. Serve with several jars of salsa. Let everyone pick their preferred salsa variety to drizzle on top. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.