Corn Pudding
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 hour 10 minutes
  • Servings: 12
  • Preparation Time: 10 minutes
  • Cooking spray
  • 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
DIRECTIONS
  1. Step 1
  2. 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.
  3. Step 2
  4. 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.
  5. Step 3
  6. Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.
RECIPE BACKSTORY
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.