Corn Pudding

Author: Canadian Living

Microwave this colourful side dish in a ring mould to ensure even cooking.

  • Portion size 4 servings


  • 1 1/2 cup corn
  • 2 tablespoons water
  • 3 eggs
  • 1 cup shredded Cheddar cheese
  • 1 cup milk
  • 1/3 cup chopped green onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup all purpose flour
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


In 6-cup (1.5 L) casserole, microwave corn and water, covered, at High for 6 to 8 minutes or until tender, stirring once. Drain if necessary. In bowl, beat eggs; stir in corn, cheese, milk, onions and red pepper. Whisk in flour, marjoram, salt and pepper. Pour into greased 6-cup (1.5 L) ring mould; cover with waxed paper. Microwave at Medium (50%) for 8 to 10 minutes or until knife inserted in centre comes out clean. Let stand for 5 minutes.

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Corn Pudding