Creamy Corn Pudding

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Photo by Chris Court
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 413 calories
    • 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

Ingredients

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