Well Dined

16Nov/150

Corn Pudding

Well Dined | Corn Pudding

Corn pudding (or spoonbread) is one of my favorite Thanksgiving sides, and I love this recipe in particular because of how easy it is.  There is a little bit of sauteing involved, but then everything goes into a blender, and then directly into the baking dish - easy.

Well Dined | Corn Pudding

Cream, butter, eggs, corn, sauteed onions, and a bit of flour and sugar - what's not to love?

Well Dined | Corn Pudding

It is kind of like a corn souffle that's a little bit sweet, and really buttery.  It's hot and soft and creamy and kind of melt in your mouth.  I made it for a friend that had never had it before and totally made a believer out of her.  So let's make this beauty!

Well Dined | Corn Pudding

We start by sauteing some onion in butter.  I like to add 1 cup of my frozen corn to the pan, off the heat, and set them aside - to help thaw them, and to keep some kernals whole.

Well Dined | Corn Pudding

The rest of the corn goes into a blender with cream, eggs, flour, sugar, salt, pepper, and more butter.  This is blended until smooth, then the reserved onion and corn mixture is added and pulsed once or twice - just to combine.

Well Dined | Corn Pudding

Then the mixture goes into a buttered baking dish, hopefully a pretty one for serving, and is baked for an hour.

Well Dined | Corn Pudding

You'll know it's done when the edges are set and the middle is just slightly wobbly.  Top with chives and get ready for deliciousness.

Well Dined | Corn Pudding

I hope that you enjoy this as much as I do and make it a part of your holiday routine.

Corn Pudding
adapted from Real Simple
serves 6-8

6 tbsp (3/4 stick) unsalted butter, divided, plus more for the baking dish
1 medium onion, chopped
kosher salt and black pepper
2 cups heavy cream
5 large eggs
1/4 cup all-purpose flour
2 tbsp sugar
16oz frozen corn, thawed (about 3 cups), divided
2 tbsp chopped fresh chives

Preheat oven to 350 deg F.  Butter an 8-inch square or other shallow 2-quart baking dish.

Heat 3 tbsp of the butter in a small skillet over medium heat.  Add the onion and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.  Remove from heat, add 1 cup of corn and set aside.

In a blender, combine the cream, eggs, flour, sugar, remaining 2 cups of the corn, remaining 3 tbsp of butter, 1 tsp salt, and 1/4 tsp pepper; blend until smooth.  Add the onion and corn mixture and pulse once, just to combine.

Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes.  Sprinkle with the chives.

One Year Ago - Roasted Autumn Vegetable Pot Pies
Two Years Ago - Chocolate Banana Pops
Three Years Ago - Orange Teriyaki Chicken Kebabs with Couscous
Four Years Ago - Sarah's Spaghetti Sauce, Bolognese, Spaghetti with Bacon Meatballs, Marcella Hazan's Tomato Sauce

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