Corn Pudding Casserole is the ultimate side dish to serve at any weeknight dinner or holiday meal.
Cover with plastic wrap and refrigerate until it’s ready to bake while you complete your entree.
Serve it withturkeyand an abundance of other favorite classicThanksgiving recipes.
Credit: Andy Lyons
However, it will also go fast at your next football watch party or church gathering.
For a comforting weekend side dish, pair with baked orfried chickenand abig green salad.
)pkg.frozen whole kernel corn, thawed
6eggs, lightly beaten
3cupswhole milk
34cupyellow cornmeal
1(15-oz.
1cuppanko
1Tbsp.butter, melted
Fresh flat-leaf parsley(optional)
Directions
Preheat oven to 350F.
Grease a 3-quart rectangular or oval baking dish; set aside.
In a small bowl cover tomatoes with boiling water.
Let stand for 15 minutes; drain.
Chop tomatoes; set aside.
Add zucchini; cook and stir for 2 minutes more.
Stir in corn and chopped tomatoes; set aside.
In a large bowl whisk together eggs and milk.
Gradually whisk in cornmeal.
Whisk in ricotta cheese, Italian seasoning, salt, and pepper.
Stir in the corn mixture and Parmesan cheese.
Carefully pour into prepared baking dish (dish will be full).
Bake for 20 minutes.
Meanwhile, in a small bowl toss together panko and the 1 tablespoon melted butter.
Sprinkle over top of corn mixture.
If desired, garnish with parsley.
Once cool, continue with Step 3 and pour mixture into prepared baking dish.
Cover tightly with foil; chill for up to 24 hours.
Stir corn mixture before baking.
Bake and top as directed in Step 4.
2,000 calories a day is used for general nutrition advice.
