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  • 1 3/4 cups 2 percent reduced fat milk
  • 1/3 cup all-purpose flour
  • 6 eggs, beaten
  • 2 1/2 cups fresh corn kernels
  • 1/2 cup diced red or orange bell pepper
  • 8 ounces cooked ham, ½-inch dice
  • 1/2 cup chopped green onion
  • 4 ounces Gouda cheese, shredded
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 375F. Lightly butter a 13 x 9-inch baking pan or coat with cooking spray.
  2. Whisk together milk and flour. Whisk in eggs. Add remaining ingredients; stir until blended. Pour mixture into prepared pan and bake, uncovered, until golden brown, 35 to 40 minutes.

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The recipe was originally published as Gouda Corn Pudding on

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