Savory Corn Pudding Casserole Recipe
Savory Corn Pudding Casserole
Submitted By: Allison J..
Adapted From: Southern Living
Ingredients:
6 Cups Corn Kernels - fresh preferred but frozen (thawed) will work
6 Large Eggs
2 Cups Heavy Cream
½ Cup Salted Butter - melted
½ Cup Sweet Onion - diced
3 Tbs All purpose Flour
2 Tbs Granulated Sugar
2 Tbs Canola Oil - can substitute grape seed, vegetable, or safflower oil
2 Tbs Fresh Thyme - small chopped - divided
2 tsp Baking Powder
2 tsp Kosher Salt
Preparation:
- Preheat oven to 350ºF
- In a small bowl, whisk together the flour, sugar, baking powder, and salt - Set aside until needed
- In a large mixing bowl, whisk together the eggs, heavy cream, and melted butter until well blended - Set aside until needed
- Heat oil in a large skillet over medium-high heat until shimmering - Add onion and corn kernels to the skillet - Sauté (stirring often) until the onion has softened (apx 5-7 minutes)
- Stir in 1 Tbs of the chopped thyme until thoroughly combined - Remove from heat and set aside until needed
- Slowly whisk the flour mixture (from step 2) into the egg mixture (from step 3) until thoroughly combined - Fold in the corn mixture until thoroughly incorporated
- Grease or butter a 9"X13" baking dish or 3 quart casserole - Transfer the mixture into the baking dish or casserole and 'tap' a few times on the counter to level the top
- Bake in the top third of the oven until set and golden brown on top (apx 40 minutes) - NOTE: The center should still be a little 'jiggly' but a knife inserted in the center should come out clean
- Remove from oven and allow to stand 5-10 minutes before serving
- Garnish with the remaining 1 Tbs of chopped thyme and serve hot/warm
