Creamy Corn Pudding
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- 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
.
Quick Tip
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
