Corn and Cheese Pudding

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup all-purpose flour
  • ¼ cup butter, melted
  • cups milk
  • cups sharp Cheddar cheese
  • cups fresh corn, cut off the cobs (3 or 4 ears)
  • 1 cup soft fresh bread crumbs
  • teaspoons salt
  • 1 teaspoon dry mustard
  • ½ teaspoon sugar
  • ½ teaspoon coarsely ground black pepper
  • 4 eggs, beaten


  1. Preheat oven to moderate (325°F.).

  2. Blend the flour with the butter in a saucepan. Gradually stir in the milk. Stir and cook over low heat until thickened.

  3. Remove the mixture from the heat and add the remaining ingredients. Mix well and turn into a buttered two-quart casserole.

  4. Set the casserole in a pan of hot water and bake in the water bath for one hour and fifteen minutes, or until a knife inserted into the center comes out clean. Serve hot.

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