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
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
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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.
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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.
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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.