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Corn Pudding

Corn Pudding


1 bag (20 ounces) frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk (2 percent)
2 eggs, beaten
1 box (8 1/2 ounces) corn muffin mix
1/2 teaspoon salt
1 cup (4 ounces) shredded Cheddar cheese
  fresh scallions

Cooking Instructions

Preheat the oven to 325 F.

In a food processor add onion and frozen corn. Pulse until the corn is broken but not pureed scraping the side of bowl as necessary. Add milk and eggs then continue to process. Add muffin mix and salt and process again.

Pour the mixture into greased 11 3/4" x 7 1/2" baking dish. Bake in 325 F oven 45 to 50 minutes or until outside crust is golden brown.

To add some extra flavor, sprinkle the top with cheese and garnish with fresh cut scallions.

Equipment List

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