Sisi's Corn PuddingSusana Howe
Recipe information
Yield
Makes 10 servings
Ingredients
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1 cup chopped red onion
1 1/2 cups whole milk
4 large eggs
3 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 15- to 16-ounce cans corn kernels, drained, divided
Preparation
Step 1
Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
Step 2
Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
Step 3
Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
Nutrition Per Serving
Per serving: 198.6 kcal calories
39.1 % calories from fat
8.6 g fat
4.1 g saturated fat
100.5 mg cholesterol
20.3 g carbohydrates
2.7 g dietary fiber
9.7 g total sugars
17.6 g net carbohydrates
5.9 g protein
#### Nutritional analysis provided by Bon Appétit
