Baked Cheesy Corn Pudding
3 cloves garlic, chopped
3 tbsp butter
15.25 oz whole kernel corn
8 oz cream cheese
1 cup cheddar cheese
1 1/2 cups parmesan cheese
1 tbsp kosher salt
1/2 tbsp black pepper
1/2 cup bread crumbs
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
In a large sauce pan, sauté the garlic with the butter over medium heat for 3 to 4 minutes.Add the corn, cream cheese, cheddar cheese, 1 cup of the parmesan cheese and salt and pepper.Heat until the cheese is melted then pour into a baking dish.
In a separate bowl, combine the remaining 1/2 cup parmesan cheese, bread crumbs and fresh herbs. Spread bread crumb mixture evenly over cheese and corn.
Place baking dish in the grill and cook for 25 minutes or until the cheese is bubbling.Serve warm. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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