Creamy Corn Pudding
Serves 8| Hands-On Time: | Total Time:
- Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
- 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.
- 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.
- 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.
- Per Serving
- Calories 413
- Fat 35g
- Sat Fat 21g
- Cholesterol 239mg
- Sodium 404mg
- Protein 8g
- Carbohydrate 19g
- Sugar 6g
- Fiber 2g
- Iron 1mg
- Calcium 65mg
What does this mean? See Nutrition 101 .
The corn pudding can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Bring to room temperature, then reheat, covered, at 350° F until warmed through, 10 to 15 minutes. Sprinkle with the chives just before serving.