Corn Pudding
serves 2-4
Depending on what you're having with this, you could add any number of spices and herbs. Start with a tablespoon each of dried parsley, basil, sage and thyme. Stir them into the mixture before pouring it into the baking dish.
3 tablespoons unsalted butter
1 sweet onion, diced
3 cups corn kernels (thawed and drained if frozen)
1 1/2 teaspoons kosher salt
1 cup whole milk
2 eggs
2 tablespoons unbleached all-purpose flour
prep: 20 minutes
total: 1 hour 10 minutes
baking dish
large sauté pan
2 large bowls
food processor
baking sheet
1. Preheat the oven to 350F. Grease a baking dish.
2. Melt 2 tablespoons of butter in a large sauté pan over medium heat. Pour the butter into a large bowl and return the pan to the heat. Add the remaining 1 tablespoon of butter to the pan. When the foam subsides, add the onion and cook, stirring often, until it's soft and lightly browned, 5-7 minutes. Put the onions in a separate large bowl.
3. Put half the corn in a food processor and pulse until it's puréed. Add the puréed corn, the remaining whole kernels and the salt to the bowl of onions.
4. In the large bowl with the melted butter, whisk together the butter, milk, eggs and flour. Pour the egg mixture into the bowl of corn and onions. Stir well to blend.
5. Pour the mixture into the greased baking dish. Place on a baking sheet in case of spills and bake for 50-60 minutes, until barely set in the center.
2. Melt 2 tablespoons of butter in a large sauté pan over medium heat. Pour the butter into a large bowl and return the pan to the heat. Add the remaining 1 tablespoon of butter to the pan. When the foam subsides, add the onion and cook, stirring often, until it's soft and lightly browned, 5-7 minutes. Put the onions in a separate large bowl.
3. Put half the corn in a food processor and pulse until it's puréed. Add the puréed corn, the remaining whole kernels and the salt to the bowl of onions.
4. In the large bowl with the melted butter, whisk together the butter, milk, eggs and flour. Pour the egg mixture into the bowl of corn and onions. Stir well to blend.
5. Pour the mixture into the greased baking dish. Place on a baking sheet in case of spills and bake for 50-60 minutes, until barely set in the center.
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