I went looking too and found this one from Moosewood Restaurant. I have always had good luck with their recipes. It's for a crowd but looks very healthy.

Corn and Cheese Pudding Recipe

From Moosewood Restaurant Cooks For A Crowd (John Wiley & Sons)

This makes enough to feed a crowd, but you can cut it down to suit your needs by simple division.

INGREDIENTS:

* 18 large eggs or 4-1/2 cups
* 1 cup white flour
* 2-1/4 quarts milk
* 1 tablespoon salt
* 1 teaspoon black pepper
* 2 tablespoons dried dill
* 3 quarts frozen or fresh corn (3 pounds, 8 ounces)
* 1/2 cup vegetable oil
* 3 quarts onions, finely chopped (3 pounds)
* 2 quarts carrots, grated (2 pounds, 8 ounces)
* 2-1/4 quarts green or red bell peppers, finely chopped (2 pounds, 8 ounces)
* 2 quarts sharp Cheddar cheese, grated (1 pound, 8 ounces)
* Hot sauce (optional)

PREPARATION:

In several batches in a commercial blender, combine the eggs, flour, milk, salt, pepper, dill, and half the corn.
Sponsored Links

Reserve other half of the corn.

Saute the onions in vegetable oil until they are translucent. Add the carrots and peppers and saute until softened, for about 10 minutes. Preheat the oven to 350 degrees F. In a large bowl, combine the blended ingredients, the sauteed vegetables, the remaining corn, and the cheese. Divide the mixture among four lightly oiled pans (half-size insert pans, 2 inches deep). Bake, uncovered, for about 35 minutes, until golden and firm. Cut each pan into 6 servings and top with hot sauce if desired.

Yield: 24 (10-ounce) servings

Source: Moosewood Restaurant Cooks For A Crowd by Julee Rosso & Sheila Lukins (John Wiley & Sons)

This sounds delicious!! And only 1/2 a cup of oil to 18 eggs?! That would cut down nicely in a small-batch recipe.
Thank you for posting this, I must not have looked in the right spot...actually, I googled it and wound up with recipes that didn't suit my taste.
Thanks again and I'll post back once I make it so others know what it turned out like!
Jennifer

I do a corn casserole like this.
One #2 can of creamed corn
One small can (8 oz) regular corn ( or a cup of frozen corn thawed)
One small onion finely chopped ( about 3 Table spoons)
2 eggs beaten with
1 cup of milk..
2/3 cup shredded Swiss cheese
2/3 cups fat free saltine crumbs or 2/3 cups home made hread crumbs.
Mix all and put into an 8 by 8 pan and bake at 350 for 35 to 45 minutes until set.
Sorry about the cracker crumbs but I like it a lot better than those made with flour as they can get "cakey"...this one is plainly a cheesy corn casserole. If you want to you can add half a stiuck of butter and use cream instead of milk....but it's pretty darned good without all the added fat.
Linda C

This one is fantastic, I make it several times a year. I use frozen white corn -- the tiny shoepeg kind is great, maybe that is a Green Giant brand.

Savory Corn Pudding

Ingredients:

2 cups frozen white corn, thawed (shoepeg is best)
4 whole eggs (or 2 eggs and 4 egg whites)
1 ½ cups grated white cheddar cheese (I use Cabot)
1/3 white flour
1 TBSP white sugar
½ tsp. salt
Pepper to taste
1-cup whole milk (can use 2%)
1 cup heavy cream (can use 1/2 & 1/2 or fat free 1/2 & 1/2)
Chopped fresh chives or green onion (optional)

Preheat oven to 350 degrees. In a large bowl combine all the ingredients, except corn. Stir well to combine. Add thawed frozen corn, stir to combine. Pour in a baking dish lightly sprayed with cooking spray, or buttered. Place in the oven and bake for one hour, until golden and not quite set in the middle. Remove from oven. Pudding will continue to firm up as it cools. Serve as a side dish, sprinkle with chopped chives or green onions if desired.

Enjoy!

Rose

My sister makes a good one, this is not her recipe, but it looks very close to what she makes. MMMMMM

Cheese Scalloped Corn

Serves/Makes: 8
Ready In: 30-60 minutes

Ingredients:

2 Eggs -- beaten
2 cans Corn, Cream-Style (16 oz size)
1 cup Milk
1 cup Cracker Crumbs
1/2 cup Chopped Onions
1/2 cup Chopped Green Peppers
1 cup Cheddar Cheese, Shredded
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Directions:
Beat eggs in large mixing bowl; stir in remaining ingredients.

Spoon mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about 35-40 minutes.

Linda

Thank you all for adding your recipes! It is nice to see some that don't require bacon drippings :)
LindaC, ya know, I might just try the cracker crumbs to see how it tastes...I just assumed I wouldn't like it...not sure why...
Yeah, feeling brave...
Thanks again all!
I'll still post the results, but tonight is neatloaf...