TASTE's Danielle Custer shares her favorite family recipe: Corn & Cheese Pudding

December 14, 9:10 PMSeattle Food ExaminerTraca Savadogo

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TASTE's General Manager, Danielle Custer


At the Custer table, no holiday meal would be complete without Corn & Cheese Pudding.  For a savory side dish, look no further than this family favorite.

Corn & Cheese Pudding has always seemed to sound so “ho hum” for this exquisite, immensely flavorful side dish that is so good it will be the star of your meal. I have used this recipe and altered it slightly to make them individual in the restaurants where I have worked and called them soufflés. Technically this is not a soufflé, but it is so elegant and special that I often use the word in place of pudding. If you do not tell them it’s not a soufflé, they will never know.

For other recipe ideas see:
Winter Vegetable Gratin
Sauteed Mushrooms with Truffle, Egg and Parmigiano
Savory Parmesan Cookies
Apple Bread Pudding
Peppermint Bark Shortbread
French Hot Chocolate


Corn & Cheese Pudding
Courtesy of Danielle Custer

Makes 6 servings

¼ cup butter
¼ cup flour
1½ cups milk

1½ cups grated sharp white cheddar
1½ cups fresh corn kernels or a 12-ounce can of Niblets drained
1 cup soft fresh bread crumbs
1¼ teaspoon salt
1 teaspoon dry mustard (preferably Coleman’s)
½ teaspoon sugar
½ teaspoon coarse ground black pepper
4 eggs beaten

Preheat oven to 325°F

In a saucepan, melt the butter. Add the flour and stir over medium-low heat for 2-3 minutes making a roux. Increase the heat to medium and gradually add the milk. With a wire whisk, continue to stir the mixture until it thickens. Remove it from the heat.

Add the remaining ingredients and fold together with a rubber spatula. Mix well and turn into a buttered 2-quart ceramic soufflé mold.

Set the soufflé in a pan of hot water and bake in the water bath for 1 hour and 15 minutes or until a knife inserted into the center comes out clean.

Serve hot.