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Corn Pudding

3.9

(33)

Recipe information

  • Yield

    Makes 12 servings

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 medium onions, chopped
1/4 cup plus 2 tablespoons flour
4 eggs
6 cups frozen corn kernels (about 28 ounces), thawed
2 cups milk
1 1/2 teaspoons salt

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.

    Step 2

    Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.

    Step 3

    Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.

TagsCasseroleOnionRoot VegetableVegetableCornSideLunchDinnerVegetarianNut FreeOven BakeBon Appétit
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