I made corn pudding for the first time last Thanksgiving. A friend mentioned the dish and past along a recipe, and then I saw a recipe for it in Gourmet, and found another recipe on Epicurious.com. The recipe below was developed and adapted from many different recipes. The corn pudding was a hit, with guests asking for the recipe. It can easily be halved for a family size portion, with leftovers.
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Serving Size: 12
2 – 16oz. packages frozen corn kernels, thawed
½ medium yellow onion, coarsely chopped
6 large eggs, beaten with a fork
1 cup whipping cream
1 cup milk
4 tablespoons sugar
¼ cup (1/2 stick) butter, melted
4 tablespoons flour
2 teaspoons baking powder
2 sprigs of fresh thyme, leaves stripped and finely chopped, or 1 teaspoon dried
1 ½ teaspoons salt
1 ½ teaspoon ground white pepper
1 teaspoon freshly ground nutmeg
½ teaspoon cayenne pepper, optional
A food processor or blender is helpful.
Preheat oven to 350 degrees F.
Butter a 13” x 9” x 2” glass baking dish.
In a food processor blend 8-16oz. of the thawed corn kernels (depending on how creamy you want the pudding) with ½ medium coarsely chopped yellow onion. (If you do not have a blender or processor you can finely mince the corn kernels and onion with a knife.)
In a large bowl combine the corn/onion mixture with all of the remaining ingredients and stir to combine thoroughly.
Pour the batter into the prepared glass baking dish. Bake for about 45 minutes at 350 degrees F. The corn pudding should be slightly browned and just set in center.
Corn Pudding can be made a few hours ahead and then reheated.