Easy Herbed Corn Pudding

Submitted by: Admin on 06/26/2007

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A combination of both cream-style and whole kernel canned corn adds interest to this simple dish. No eggs or dairy products are used. It is attractive looking and has a pleasing flavor for a breakfast, lunch or dinner side dish.

Ingredients

4 Tbs. melted butter or margarine
1/2 cup minced onion
1 can (12 oz.) whole kernel yellow corn
1 can (17 oz.) cream-style yellow corn
1/4 cup chopped pimiento (optional)
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cups packaged herb-flavored stuffing mix (not crouton type)
Paprika
Minced parsley, optional

Directions

Melt butter in medium skillet. Remove 2 Tbs. butter to small bowl.

Saute onion in skillet until golden. Add both cans of corn, pimiento, salt and black pepper. Pour into ungreased shallow baking dish.

Stir stuffing mix with melted butter in bowl. Sprinkle evenly over corn. With back of tablespoon, lightly press stuffing down about 1/4-inch into corn.

Bake at 350 degrees about 20 minutes or until nicely browned and bubbly. Sprinkle with paprika and minced parsley, if desired.