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.

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

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.

For a printer-friendly version of this recipe, please click here:  Sisi’s Corn Pudding