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Easy Corn Pudding with Pesto


Corn Pudding with Pesto

Corn Pudding with Pesto

Stephanie Gallagher
This corn pudding recipe is my version of a corn gratin recipe published in The Washington Post. I'm using the cheaper swiss cheese, rather than the more expensive (though more flavorful) gruyere cheese. But if you want to use gruyere, by all means do so. I also don't bother with fresh corn (frozen works just fine).

You can use either store-bought prepared basil pesto or a homemade pesto.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 12 servings


  • 3 cups frozen corn (no need to thaw)
  • 1 cup whole milk
  • 1/4 cup prepared pesto
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 cup shredded swiss cheese
  • 3/4 cup cornflake crumbs


  1. Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish, or spray with cooking spray.

  2. Combine the corn, milk, pesto, flour, salt and pepper in a large mixing bowl, and mix well. Transfer to the prepared baking dish. Smooth over the top. Sprinkle with the shredded cheese and cornflake crumbs.

  3. Bake 40 to 45 minutes, until golden brown.

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