Holiday Food, Laugh, Live, Veggies

Corn Pudding – Recipe!

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Corn is a crop originating from southern Mexico over 10,000 years ago.  Native Americans introduced the golden-cob plant to Europeans settlers and it has been apart of our Thanksgiving celebration ever since.  Maize or corn has a starchy-sweet kernel that can be grilled, boiled or roasted right on the cob or cut-off and prepared in numerous ways.

Corn Pudding is corn combined with eggs and cream, then baked until fluffy and golden brown.  The creamy baked casserole is delicate on the palate and super enjoyable served along side other holiday dishes.  The lightness of the dish comes from the eggs, which gives it a custard-like consistency.  However, corn is the star in Corn Pudding and the flavors should be in the forefront of every bite.

You can use fresh or frozen corn in this recipe and it can be baked several hours ahead and kept in the oven or warming drawer until ready to serve. Corn Pudding is a great addition to any Thanksgiving table and it will definitely be a favorite of corn lovers.

Ingredients

5 cups fresh or frozen corn, defrosted

1 yellow onion, diced

2 tablespoons fresh thyme or oregano leaves

1/4 cup all purpose flour

1/4 cup granulated sugar

1 teaspoon salt

1 teaspoon baking powder

4 tablespoon butter, melted

5 eggs, room temperature

1 cup half & half

1 cup heavy cream

salt & pepper

vegetable oil

(Serves 8-10)

To Prepare:

1. Preheat the oven to 350 degrees.  In a large saute pan over medium heat, add 2 teaspoons vegetable oil, corn and onion.  Cook for 5 minutes and add 1 teaspoon salt and 1/4 teaspoon black pepper, stir.    Remove from heat and stir in half of the fresh thyme.

2.  In a small bowl, whisk together flour, sugar, salt and baking powder, set aside.  In a large bowl, whisk together eggs, half & half and cream.  Add the flour mixture and melted butter to the egg mixture and whisk until smooth.

3.  Add the corn mixture into the egg mixture and stir until combined.  Pour into a greased 6-quart casserole dish and place on a sheet pan.  Bake in the oven for 45-55 minutes or until light and puffed, not loose in the center.  Remove from oven and top with remaining fresh thyme.  Keep warm until ready to serve.  Enjoy!

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