Creamy Corn Pudding

Creamy Corn Pudding
Chris Court
“When I was growing up, my incredibly elegant great-aunt, Auntie Liz, would host the family Thanksgiving. Given her southern roots, there was always a sweet corn pudding on the menu featuring the perfect, just-set custard. While I’ll never replicate her dish exactly, this recipe is as close as it gets.” —A.L.C.

Get the recipe.
Serves 8
preparation
10
minutes
cooking
75
minutes

Ingredients

6
tablespoons
(3/4 stick) unsalted butter, plus more for the baking dish
1
medium onion, chopped
kosher salt and black pepper
2
cups
heavy cream
5
large eggs
1/4
cup
all-purpose flour
2
tablespoons
sugar
16
ounces
frozen corn, thawed (about 3 cups)
2
tablespoons
chopped fresh chives

Directions

  1. Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
  2. Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
  3. In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.
  4. Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

 

Allie Lewis Clapp
November 2012

Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 35 g
  • Sat Fat 21 g
  • Cholesterol 239 mg
  • Sodium 404 mg
  • Protein 8 g
  • Carbohydrate 19 g
  • Sugar 6 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 65 mg
What does this mean? See Nutrition 101.