Cheese and Sweet Corn Pudding
Time Required: 10 (60 total)

You won’t believe how good this tastes if you are the creamy, sweet type.  It would have been lost in history except that I found it tucked away in a dusty,1973 garage sale cookbook which I quickly bought for 25 cents.  Groovy.  We enjoyed leftovers this week as something in the vegetable category of Spontaneous Black Bean Burritos.


1 cup(s) oatmeal -- or millet flakes if you can find them
2 egg(s)
4 tbsp milk
2 tsp paprika
1/2 tsp salt
1 cup(s) cheddar cheese -- or your favorite, especially hard white; grated
24 oz(s) corn
1 onion -- chopped fine


Prep Work:  Shred cheese.

1.  Preheat oven 375 degrees. Find a baking dish smaller than 13x9, preferably 11x7 or close to that.  Lightly grease and place inside a larger baking or roasting pan. 

2.  Combine first 5 ingredients in mixing bowl, then add cheese, corn, and onion.  Pour mixture into smaller pan. Cover with tin foil.

3.  Place pans on oven rack and pour water into larger pan to fill one-quarter full.  Bake 50 minutes.  Serve immediately.

(adapted “Cooking Without Meat”, Golden Hands publishers 1973)


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