Corn pudding – one of the most perfect sides dishes you can make. I have a lot of recipes for corn pudding, and each one is just a little different. Sometimes it comes out more like corn bread, sometimes more like an egg custard. To me, it doesn’t really matter how it turns out, I always seem to enjoy that corn flavor.
I saw this recipe in Bon Appetit, and I really liked the simplicity of it and how few ingredients there were. I had some friends visiting for the weekend, and one of them asked me if I was making my own creamed corn – in a way, that’s exactly what this recipe was trying to accomplish. Since fresh corn is not in season, I used canned – although I almost never do that. I always try to use fresh corn whenever possible – and if I can’t – I use frozen. Next time I made this I will try using frozen – I think it will taste even better. This is the perfect side with BBQ – pork loin, steak, chicken, pretty much anything you put on your grill. Hopefully as the summer progresses, I will get to some of my favorite corn side dishes – and you can compare for yourself.
- 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
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.
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.
Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
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