Microwave Corn Pudding


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A super-simple version of the Kentucky classic, with a bit of spice!

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  • 2 C. milk
  • 1/4 C. 4 oz.) melted butter or margarine
  • 1/2 C. yellow cornmeal
  • 1 Tbs. sugar
  • 1/2 tsp. salt
  • 4 large eggs, beaten
  • several dashes Tabasco or other hot sauce, or to taste
  • 1 can (11 to 15 oz.) Mexican-style corn, drained
  • 1 1/4 C. French fried onions, divided
  • 4 oz. shredded Cheddar cheese (1 C.)
  • 1/2 tsp. baking powder

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Combine milk, melted butter, cornmeal, sugar, and salt in a 3-quart microwave-safe bowl. Whisk well; cover with plastic wrap, make a small vent, and microwave on high for 8 minutes, or until mixture is thick and most of the liquid is absorbed. Whisk twice during cooking. Combine eggs, Tabasco, 3/4 C. fried onions, cheese, and baking powder in a bowl. Stir egg and cheese mixture into the cornmeal mixture. Microwave uncovered at 50% power (medium) for 5 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining fried onions (1/2 C.). Microwave for another 1 minute at 50% power. Serves 4 to 6 as a side dish.

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