Beazell's Cook Book

Corn Pudding

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Corn Pudding



1 can cream style corn

1 cup frozen corn, thawed

½ cup cornmeal

1 Tbsp. sugar

2 tsp. Beazell’s Cajun Seasoning

1 cup onion, chopped

4 oz. softened cream cheese

2/3 cup half and half or milk

3 Tbsp. Butter, melted

1 egg, beaten

½ cup shredded cheddar cheese



Preheat oven to 350 degrees.

Combine the cream style corn, thawed corn, cornmeal, sugar, Beazell’s and onion in a large mixing bowl. In a separate bowl, whip the cream cheese, milk, butter, and egg. Combine the cream cheese mixture. Add the shredded cheese and stir.

Pour the corn pudding mixture into a buttered casserole dish and bake for 50 minutes. Serve warm. 


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