Falling somewhere between a custard and spoon bread, there’s no simpler Thanksgiving side than this corn pudding. You’ll sauté some onions, combine the remaining ingredients in a blender, puree, and bake. It’s one of the lowest stress side-dishes you can serve and, since you can make it up to a day ahead, makes a fine addition to any holiday spread. We like it alongside turkey and gravy but it’s also great served room temperature at a summer potluck. Use frozen corn during the cold months and your freshest farm stand kernels in the summer.
6 tablespoons (¾ 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
¼ cup all-purpose flour
2 tablespoons sugar
16 ounces frozen corn, thawed (about 3 cups)
2 tablespoons chopped fresh chives
Sat fat 21g
How to Make It
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.