Shelly's Recipe

Italian Corn Pudding

Category: Corn

1 (15.25 oz) can whole kernel sweet corn, drained
1/2 tub Italian Cheese & Herb Blend Cooking Creme
1/2 cup heavy creme
1 clove fresh garlic, pressed
1 (14.5 oz) can diced tomatoes with garlic, basil and oregano, drained
2 large eggs, lightly beaten
1/4 cup melted unsalted butter
1/4 cup all purpose flour
1 tablespoon granulated sugar
12 ounces frozen silver queen corn, partially thawed

Preheat oven to 350 degrees F. Coat one 2.5 quart oval baking dish with cooking spray.
Combine canned corn, Cooking Creme, heavy cream and garlic in a food processor; process until smooth. Transfer mixture to a large bowl; add frozen corn, tomatoes, eggs, butter, flour, sugar and salt and pepper to taste (I prefer about 3/4 teaspoon salt and 1/8 teaspoon pepper). Stir until well mixed. Pour into prepared baking dish.

Bake about 47 minutes, or until set and golden, taking care not to over bake.

Optional recommended serving suggestion: sprinkle with fresh chopped basil leaves for additional color and flavor. Allowing pudding to stand about 10 minutes before serving will result in a firmer, easier to serve dish.