Corn Pudding

Corn Pudding Serves: 12-15 portions


  • 2 Tbsp. butter
  • ¼ cup bread crumbs
  • 8 lbs. kernel corn
  • 1½ tsp. chopped garlic
  • 1 Tbsp. No Added MSG Golden Vegetable Base
  • 1 package prepared Instant Yellow Cheese Sauce Mix
  • 3 cups milk
  • 24 egg yolks
  • 24 egg whites


  1. 1 Preheat oven to 350º.
  2. 2 Butter glass or stainless baking dishes and coat with bread crumbs.
  3. 3 Puree 3 pounds of corn and mix with remaining corn, milk, chopped garlic, RC Golden Vegetable Base, prepared RC Instant Yellow Cheese Sauce Mix and egg yolks.
  4. 4 In a separate bowl, whip the whites until stiff.
  5. 5 Fold one third of the whipped whites into the corn mixture.
  6. 6 Gently fold in remaining whites and pour into prepared baking dishes.
  7. 7 Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
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