Make corn pudding for a delicious and adaptable side dish that works with lots of different meals. For variation ideas, see the post above.
- Kernels from 4 ears fresh yellow corn*
- 1 small onion, chopped
- 8 Tbsp. softened butter, divided
- ½ cup heavy cream
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. salt
- 2 Tbsp. granulated sugar
- Preheat oven to 325°F. Grease a 30 oz. baking dish with 1 tablespoon of the butter, set aside.
- In a small cast iron skillet, melt 1 tablespoon of the butter over medium-high heat. Add half of the corn kernels and the onion. Sauté, stirring occasionally until corn is soft and lightly charred, about 10 minutes. Transfer mixture to casserole dish. Let stand 10 minutes.
- Meanwhile, in the pitcher of a blender add remaining corn, remaining 6 tablespoons of butter, cream, eggs, flour, salt, and sugar. Blend on high until corn is mostly pureed.
- Transfer corn puree mixture to baking dish and stir to mix with sauteed corn and onion.
- Place baking dish in oven. Bake 30 minutes or until a toothpick inserted into the center of the corn pudding comes out clean.
- Remove baking dish from oven. Let stand 5 minutes before serving. Serve warm or at room temperature.
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*If fresh corn isn’t available, use 3 cups of frozen yellow corn, thawed.