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Cheese and Corn Pudding
- 5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn kernels, thawed
- 2 cups shredded sharp Cheddar or Monterey Jack
- 2 large eggs
- ¼ cup all purpose flour
- 2 tbsp butter, melted, plus more for the dish
- 2 tbsp sugar
- ¼ tsp salt
- Pinch of cayenne pepper
- 5–6 cup ovenproof serving dish
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 307kcal (15%)|
|Total Fat 18g (28%)|
|Saturated Fat 10g (52%)|
|Cholesterol 114mg (38%)|
|Total Carbohydrate 24g|
|Dietary Fiber 2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|