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Baked Cheesy Corn Pudding

Baked Cheesy Corn Pudding

By Traeger Kitchen

You might forget about the rest of the spread when you try this side. Corn, fresh herbs and butter are baked into a three-cheese bubbly dish of deliciousness and topped with crisp bread crumbs for a little crunch.

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10 Min

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25 Min

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Cherry
Yields: 6 Servings

Ingredients

main
3 CloveGarlic, Chopped
3 Tablespoonbutter
15 1/4 OunceWhole Kernel Corn
8 Ouncecream cheese
1 Cupcheddar cheese
1 1/2 CupParmesan cheese
1 Tablespoonkosher salt
1/2 Tablespoonblack pepper
1/2 Cupbread crumbs
1 TablespoonThyme, minced
1 Tablespoonrosemary, chopped
Units of Measurement:

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  • Step 1

    When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.

  • Step 2

    In a large sauce pan, sauté the garlic with the butter over medium heat for 3 to 4 minutes. Add the corn, cream cheese, cheddar cheese, 1 cup of the parmesan cheese and salt and pepper. Heat until the cheese is melted then pour into a baking dish.

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    • 3 Clove Garlic, Chopped

    • 3 Tablespoon butter

    • 15 1/4 Ounce Whole Kernel Corn

    • 8 Ounce cream cheese

    • 1 Cup cheddar cheese

    • 1 Cup Parmesan cheese

    • 1 Tablespoon kosher salt

    • 1/2 Tablespoon black pepper

  • Step 3

    In a separate bowl, combine the remaining 1/2 cup parmesan cheese, bread crumbs and fresh herbs. Spread bread crumb mixture evenly over cheese and corn.

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    • 1/2 Cup Parmesan cheese

    • 1/2 Cup bread crumbs

    • 1 Tablespoon Thyme, minced

    • 1 Tablespoon rosemary, chopped

  • Step 4

    Place baking dish in the grill and cook for 25 minutes or until the cheese is bubbling. Serve warm. Enjoy!

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