This Pudding is a little indulgent with the cream, cheese, and egg, but every now and then I think you’re allowed.

  •  PREP TIME: 10 mins
  •  COOK TIME: 1 hr
  •  TOTAL TIME: 1 hr 10 mins

INGREDIENTS Of Cheddar Pudding (British)

  • 3 cups frozen corn 
  • 1 1/2 cups milk 
  • 1/2 cup half & half 
  • 2 large eggs 
  • 1/4 cup cornmeal 
  • 2 Tbsp honey 
  • 1/2 tsp cayenne, optional
  • 1 tsp salt 
  • 4 oz. cheddar, shredded

Also Read: Lavender Chicken

INSTRUCTIONS Of Cheddar Pudding (British)

  • Preheat the oven to 350 degrees. Let the corn thaw (this is very important). Place the milk and half the corn in a blender or food processor and puree.
  • In a large bowl, whisk together the corn / milk mixture, half and half, eggs, cornmeal, honey, cayenne, salt and the rest of the corn kernels.
  • Be sure to whisk well so that the egg is well incorporated, otherwise you will end up with pieces of cooked egg in your pudding.
  • If your corn is still frozen, the honey will not dissolve, so make sure it is no longer cold. Shred 4 ounces of cheddar cheese.
  • Stir in half of the corn pudding mixture. Coat an 8 × 8 baking dish (or similar size) with a non-stick spray and pour the pudding.
  • Sprinkle the rest of the cheese on top. Bake in the preheated oven for about an hour or until the center of the pudding trembles like a bowl full of jelly.
  • Check the pudding about 50 minutes by gently shaking the dish.
  • If the center moves like a liquid, let it cook a little longer.
  • Let the pudding sit for about five minutes after cooking. Serve hot!