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Cheesy Sweetcorn Pudding

5 from 4 votes
Allergens: 🧀 Dairy 🍳 Egg 🍞 Gluten

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Calories:
Author: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.

Ingredients

  • 260 g (~ 1 1/3 cups) tinned sweetcorn
  • 420 g tin creamed corn (~ 1 1/2 cups)
  • 2 spring onions, finely chopped
  • 1 small, mild red chilli, seeds removed and finely chopped
  • Few sprigs fresh parsley, chopped
  • 110 g (~ 3/4 cup) plain flour
  • 1 tsp sugar
  • 160 g cheddar cheese, grated (~ 1 2/3 cups when grated)
  • 3 eggs
  • Salt
  • Black pepper
  • Spray oil

Instructions

  • Combine all the ingredients (except for the spray oil) in a large mixing bowl, and mix thoroughly.
  • Spray a casserole dish with oil, and add the sweetcorn mixture.
  • Bake at 180°C (Gas Mark 4 / 350°F) for around 50 minutes, or until the mixture has set in the middle, and is golden brown on top.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.