Hands-On Time
10 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8

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.

How to Make It

Step 1

Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.

Step 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.

Step 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.

Step 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.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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