Native Americans introduced corn to European settlers hundreds of years ago, and it has been apart of our Thanksgiving celebration ever since. Maize or corn has a starchy-sweet kernel that can be grilled, boiled, steamed or roasted and prepared in numerous dishes.
Corn Pudding, a traditional recipe on many Thanksgiving tables, is a combination of corn, eggs and cream. After baking, it becomes fluffy golden brown and creamy good, super lovely served alongside roast turkey and other holiday dishes. The lightness of the dish comes from the eggs, which gives it a custard-like consistency.
You can use fresh or frozen corn in this recipe and it can be baked several hours ahead of time and kept in a low oven, or warming drawer until ready to serve. It’s definitely a favorite of corn lovers.
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
1. Preheat 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 flour mixture and melted butter to egg mixture and whisk until smooth.
3. Add corn mixture into egg mixture and stir until combined. Pour into a greased 6-quart casserole dish and place on a sheet pan. Bake in oven for 45-55 minutes or until light and puffed. Remove from oven and top with remaining fresh thyme. Keep warm until ready to serve. Enjoy!