Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
35 mins
bake:
35 mins
total:
70 mins
Servings:
8
Advertisement

Ingredients

Corn Pudding:
Roasted Tomatoes:

Directions

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.

    Advertisement
  • 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).

Tomatoes:
  • 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.

Tips

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; fat 16g; cholesterol 163mg; saturated fat 6g; carbohydrates 28g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 8g; protein 12g; vitamin a 924.8IU; vitamin c 12.2mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 77.1mcg; vitamin b12 0.7mcg; sodium 663mg; potassium 399mg; calcium 143.5mg; iron 1.9mg.
Advertisement