Why I Love This Recipe
Just a touch of sugar is added to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé—rich and custardy, with bubbles of air within. It’s best served piping hot, but cold leftovers are good, too.
Ingredients You'll Need
2 1/2 tablespoons unsalted butter
4 cups frozen corn kernels, thawed and patted dry
1 cup chopped yellow onion
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1/2 cup thinly sliced scallions
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
3 cups 2% reduced-fat milk
8 large eggs, lightly beaten
Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.
Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.