THANKSGIVING CORN PUDDING

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THANKSGIVING CORN PUDDING image

Categories     Vegetable     Side     Thanksgiving

Yield 10 servings

Number Of Ingredients 9

6 oz. unsalted butter
3 med. onions, chopped
1/4 c. plus 2 Tbs. AP flour
6 eggs
2 packages frozen corn
4 ears fresh corn
3 c. heavy cream
1 1/2 tsps. salt
2 Tbs. sugar

Steps:

  • Preheat oven to 350. Butter very large souffle dish. Puree 4 c. of the frozen corn. Strip kernels from fresh corn, reserving corn milk. Melt butter in heavy skillet. Sweat onions until translucent. Stir in flour and cook four minutes. Place in bowl to cool. When cooled, add eggs, corn puree, fresh corn and juice, frozen corn, cream, sugar and salt. Season to taste with pepper. Pour batter into pan and bake until pudding is set, 1 1/2-2 hours.

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