CORN PUDDING

Corn Pudding image

Categories Dairy Egg Vegetable Side Bake Christmas Thanksgiving Casserole/Gratin Corn Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 7

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 medium onions, chopped
1/4 cup plus 2 tablespoons flour
4 eggs
6 cups frozen corn kernels (about 28 ounces), thawed
2 cups milk
1 1/2 teaspoons salt

Steps:

Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and sauté until very soft, about 12 minutes. Mix in flour and stir 4 minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion mixture and whisk to blend. Mix in corn, milk and salt. Season with pepper.
Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.

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