UA Recipe Collection

Corn Pudding with Sun-Dried Tomatoes


6 Servings
SourceMrs. Sally Blue (1989)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes


1 pk
sun-dried tomatoes packed in oil (6-1/2-oz or larger jar)
3⁄4 c
onions (chopped)
4 c
fresh corn (scraped from approx. 8 ears corn)
1⁄8 t
ground nutmeg
1⁄8 t
cayenne pepper
1⁄2 t
egg yolk
2 c
heavy cream (or whipping cream)
1 c
mild cheddar cheese (grated, divided)


Generously butter 1 (8-c.) shallow baking dish or pan. Preheat oven to 350°. Drain 3 tablespoons oil from the tomatoes and place in a heavy medium skillet. Chop enough tomatoes to make 6 tablespoons. Save remaining tomatoes and oil for another use. Cut in strips. Heat the oil in skillet over medium heat until hot. Add the onions and sauté several minutes until transparent. Then add the chopped tomatoes and corn and stir 3 to 4 minutes. Remove skillet from heat and stir in nutmeg, cayenne pepper and salt. In a bowl, mix eggs, yolk and cream. Add the cooked corn and tomato mixture and stir in 3/4 cup of the cheese. Fill prepared pan with butter and sprinkle remaining cheese over the top of the pudding. Bake the pudding in preheated oven 30 minutes, or until a knife inserted in the center comes out clean and pudding is golden brown on top. Makes 6 generous servings. This can be done one day in advance. Add eggs, cream and cheese just before baking.