Ingredients. 4 large eggs. 2 1/2 cups half-and-half. 2 (15-oz.) pkg. 8 ounces fontina or Swiss cheese, shredded (about 2 cups) 1/2 cup grated yellow onion (from 1 large onion) 6 tablespoons all-purpose flour. 2 teaspoons minced garlic (about 2 garlic cloves) 2 tablespoons chopped fresh chives, plus more for garnish.
Although corn pudding is technically a casserole, it has a rich, soft texture that's almost dessert-like. This corn pudding recipe puts a savory spin on the classic .
Preheat oven to 350Â°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended. Heat oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes.
When done right, corn pudding should have a rich, custardy texture. While some corn pudding recipes call for milk, but for the most decadent results, use .
This corn pudding recipe combines the flavor of sweet corn with the spice of diced mild green chiles (found on the international aisle) and a chopped poblano
In our November issue, we included a recipe for Classic Corn Pudding that can be made two different ways. Our Green-Chile Corn Pudding has a Southwestern
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This is a wonderful side dish casserole made with corn and creamed corn that goes great with ham or pork.