Friend Carol made this Gouda Corn Pudding for our last Northland NNL's Dinner Club gathering. She omitted the ham and onion for our gathering but sent me the original recipe. It was a perfect side dish with the pork tenderloin that Hostess Nancy served.
Thanks Carol for sharing your recipe with me (and for omitting the onions for me that night).
1-3/4 cups milk
1/3 cup flour
6 eggs, beaten
2-1/2 cups corn (Carol says she likes to use a little more)
1/2 cup diced bell pepper
8 - oz diced cooked ham
1/2 cup chopped green onion
4 - oz Gouda cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Lightly butter a 9 x 13 - inch baking pan or use cooking spray.
Whisk together the milk and flour in a large bowl.
Whisk in eggs.
Add remaining ingredients and stir until blended.
Pour mixture into prepared pan and bake uncovered until golden brown, 35 to 40 minutes.
Serve warm.
Thanks Carol for sharing your recipe with me (and for omitting the onions for me that night).
GOUDA CORN PUDDING
1-3/4 cups milk
1/3 cup flour
6 eggs, beaten
2-1/2 cups corn (Carol says she likes to use a little more)
1/2 cup diced bell pepper
8 - oz diced cooked ham
1/2 cup chopped green onion
4 - oz Gouda cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Lightly butter a 9 x 13 - inch baking pan or use cooking spray.
Whisk together the milk and flour in a large bowl.
Whisk in eggs.
Add remaining ingredients and stir until blended.
Pour mixture into prepared pan and bake uncovered until golden brown, 35 to 40 minutes.
Serve warm.
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