Savory Corn Pudding

I stole this recipe for Savory Corn Pudding from a cookbook called Southern Living: Christmas Cookbook 2018. This is a tasty and hearty vegetable casserole perfect for company. Flour, sugar, baking powder and salt are mixed together in a bowl. Eggs, cream and melted butter are mixed in a separate bowl. Then corn and a chopped onion are cooked in a skillet. Next, the corn and flour mixtures are added to the egg mixture before everything is added to a baking dish. The casserole bakes in the oven until golden brown. This recipe is another tasty corn recipe.

Did you know? Throughout American history there has been a great diversity in the preparation and use of corn as a food. Most Americans can identify corn yet consume corn unknowingly in hundreds of foods.⁵ (see more trivia in the Trivia tab)

Heat 2 tbsp canola oil in a large skillet over medium-high heat. Add 6 cups corn and ½ cup chopped sweet onion and cook stirring often, until the onion is softened, about 5 minutes.

Stir together 3 tbsp flour, 2 tbsp sugar, 2 tsp baking powder and 2 tsp salt in a small bowl until blended.

After the corn and onion is cooked, stir in 1 tbsp of thyme. Remove from heat, and let cool slightly, about 5 minutes. (The original recipe has the corn and onion cooking in a later step, but I start it first, so it has time to cool.)

While the corn and onion is cooling, whisk together 6 eggs, 2 cups heavy cream and ½ cup melted butter in a medium bowl until blended.

Then stir the flour mixture and the cooled corn mixture into the egg mixture.

Preheat oven to 350 F. Spoon the mixture into a sprayed 13×9 inch baking pan. I sprinkle some shredded cheese on top.

Bake in preheated oven until set and golden brown, about 40 minutes.

Let stand 5 minutes before serving. Sprinkle with 1 tbsp thyme or parsley.

If you liked the recipe for Savory Corn Pudding you can try other corn recipes like Zucchini, Squash & Corn Casserole, Mexican Corn Pudding, Cheesy Spinach Casserole or Mexican Corn Cakes.

Savory Corn Pudding

This is a tasty and hearty vegetable casserole perfect for company. Flour, sugar, baking powder and salt are mixed together in a bowl. Eggs, cream and melted butter are mixed in a separate bowl. Then corn and a chopped onion are cooked in a skillet. Next, the corn and flour mixtures are added to the egg mixture before everything is added to a baking dish. The casserole bakes in the oven until golden brown.
Course Vegetable
Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Servings 12 people

Ingredients

  • 3 tbsp flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 6 eggs
  • 2 cups heavy cream
  • ½ cup butter melted and cooled
  • 2 tbsp canola oil
  • 6 cups fresh corn kernels from about 8 ears
  • ½ cup chopped sweet onion
  • 2 tbsp chopped fresh thyme

Instructions

  1. Preheat oven to 350 F. Stir together the flour, sugar, baking powder and salt in a small bowl until blended. Whisk together the eggs, cream and melted butter in a medium bowl until blended.
  2. Heat the canola oil in a large skillet over medium-high heat. Add the corn and onion and cook stirring often, until the onion is softened, about 5 minutes. Stir in 1 tbsp of thyme. Remove from heat, and let cool slightly, about 5 minutes.
  3. Stir the flour mixture and corn mixture into the egg mixture. Spoon the mixture into 13×9 inch baking pan; and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining thyme.

Recipe Notes

I sprinkle a little shredded cheese on top before baking.