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"Hunger is the best sauce in the world."--Cervantes

CREAMY CORN PUDDING Recipe

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This recipe for CREAMY CORN PUDDING is from JUDY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons (¾ stick) unsalted butter, 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 tablespoons sugar

3 cups of frozen corn, thawed or canned corn drained.

2 tablespoons chopped fresh chives
Directions:
Directions:
Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.

Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.

In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn 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 if you have them.
Personal Notes:
Personal Notes:
Falling somewhere between a custard and spoon bread, there’s no simpler Thanksgiving side than this corn pudding. Jennifer has brought this to our Thanksgiving feasts and all enjoy There is never anything left.

 

 

 

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