Recipes and Cooking Corn Pudding Casserole 4.2 (17) 1 Reviews Corn Pudding Casserole is the ultimate side dish to serve at any weeknight dinner or as at a holiday meal. To cut stress the day of, prepare this corn casserole up to 24 hours in advance of when you plan to serve and bake while you complete your entree. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 50 mins Total Time: 80 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 dried tomatoes (not oil-pack) ½ cup chopped onion (1 medium) 2 clove garlic, minced 2 tablespoon butter 1 ¼ cup shredded zucchini (1 medium) 1 16 ounce package frozen whole kernel corn, thawed 6 eggs, lightly beaten 3 cup whole milk ¾ cup yellow cornmeal 1 15 ounce carton whole milk ricotta cheese 2 teaspoon dried Italian seasoning, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup finely shredded Parmesan cheese (4 ounces) 1 cup panko (Japanese-style bread crumbs) 1 tablespoon butter, melted Fresh Italian (flat-leaf) parsley (optional) Directions Preheat oven to 350°F. Grease a 3-quart rectangular or oval baking dish; set aside. In a small bowl cover tomatoes with boiling water. Let stand for 15 minutes; drain. Chop tomatoes; set aside. Meanwhile, in a large skillet cook and stir onion and garlic in the 2 tablespoons hot butter over medium heat about 4 minutes or until tender. Add zucchini; cook and stir for 2 minutes more. Stir in corn and chopped tomatoes; set aside. In a large bowl whisk together eggs and milk. Gradually whisk in cornmeal. Whisk in ricotta cheese, Italian seasoning, salt, and pepper. Stir in the corn mixture and Parmesan cheese. Carefully pour into prepared baking dish (dish will be full). Bake for 20 minutes. Meanwhile, in a small bowl toss together panko and the 1 tablespoon melted butter. Sprinkle over top of corn mixture. Bake about 30 minutes more or until the top is brown and a knife inserted into the center comes out clean. If desired, garnish with parsley. Make-Ahead Directions: Prepare as directed, except do not preheat oven and cool zucchini mixture to room temperature after Step 2. Once cool, continue with Step 3 and pour mixture into prepared baking dish. Cover tightly with foil; chill for up to 24 hours. Stir corn mixture before baking. Bake and top as directed in Step 4. Print Nutrition Facts (per serving) 279 Calories 14g Fat 24g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 279 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 142mg 47% Sodium 455mg 20% Total Carbohydrate 24g 9% Total Sugars 6g Protein 15g Vitamin C 5.3mg 27% Calcium 252.4mg 19% Iron 1.3mg 7% Potassium 339mg 7% Folate, total 40.3mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.