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Sweetcorn and cheese savoury pudding

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 25g butter
  • 2 (500g) fresh corn cobs, trimmed kernels removed (see note)
  • 1/2 cup polenta
  • 1 1/2 cups milk
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 3 eggs, separated
  • 2 teaspoons chopped fresh thyme leaves
  • Thyme leaves, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Melt butter in a heavy-based saucepan over medium-high heat. Add corn, polenta and milk. Bring to the boil. Reduce heat to low.
  • 2
    Simmer, stirring for 3 minutes or until mixture has thickened. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
  • 3
    Cool for 10 minutes. Stir in egg yolks and thyme.
  • 4
    Using an electric mixer, beat eggwhites until soft peaks form.
  • 5
    Using a metal spoon, gently fold half the eggwhite into corn mixture. Fold in remaining eggwhite. Pour mixture into a greased, 7.5cm-deep, 6 cup-capacity ovenproof dish.
  • 6
    Bake for 30 minutes or until golden. Top with thyme. Serve.

Source: taste.com.au


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