Make this veggie-loaded recipe a meal by adding 2 cups cooked chicken to the casserole before baking.

Recipes by Sheri Castle of The New Southern Garden Cookbook
Source: Better Homes and Gardens


Corn Pudding:
Roasted Tomatoes:


Corn Pudding:
  • Preheat oven to 350°F. Grease a 3-quart baking dish; set aside. Cut corn kernels from cobs; set aside. Add the eggs, half-and-half, mustard, garlic, marjoram, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the large bowl and whisk well. Stir in bread cubes. Set aside until needed, stirring occasionally.

  • Heat oil in a large skillet over medium-high heat. Add corn kernels. Cook, stirring occasionally, about 12 minutes or until tender and golden brown in spots. Stir into bread mixture. Stir in olives and half of the feta cheese. Transfer mixture to prepared baking dish. Crumble remaining feta cheese over the top. Bake for 35 to 40 minutes or until set (a knife inserted near center comes out clean).

  • Halve any large tomatoes. Place tomatoes in a 9-inch pie plate or other shallow baking dish. Drizzle with oil, sprinkle with marjoram, salt, and pepper. Toss to coat. After corn pudding has baked for 20 minutes, add tomatoes to oven.

  • Remove corn pudding and tomatoes from oven and let stand 5 minutes. Serve corn pudding warm topped with a spoonful of tomatoes and the juices.

To make a main dish

Stir in 2 cups chopped cooked chicken before baking.


Spread cubes in a 15x10x1-inch baking pan. Loosely cover and let stand overnight, or bake in a 350°F oven for 10 to 15 minutes, stirring every 5 minutes. Cubes will continue to dry as they cool. If you prefer a more moist bread pudding, do not dry the bread.


Keep corn in its husk until ready to use, or remove kernels from the cob and freeze for optimal shelf life.

Nutrition Facts

300 calories; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 163 mg cholesterol; 663 mg sodium. 399 mg potassium; 28 g carbohydrates; 3 g fiber; 8 g sugar; 12 g protein; 0 g trans fatty acid; 925 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 1 mcg vitamin b12; 143 mg calcium; 2 mg iron;

Reviews (2)

13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
My family really enjoyed this. I used sweet corn with large croutons I had previously made using old focaccia bread. The combination of the salty feta with the sweet corn was delicious.
Rating: Unrated
average, not much taste