Corn pudding - Meddlesome Moth

Corn Pudding (casserole)

12 ears fresh corn shucked and cut off kernels
10 T butter
¼ cup minced onion
1 T kosher salt
3 eggs beaten
2 T flour
2 T Sugar
¾ C milk

1.    Pulse the corn kernels in a food processer, do not puree smooth, the mixture should have some texture to it.
2.    Melt 8 tablespoons of the butter on medium heat (reserving 2 tablespoons for later) in a sauce pan and sweat the onions until translucent.  
3.    Add the flour and whisk continuously for 2-3 minutes.
4.    Add the salt and sugar and mix thoroughly, then slowly whisk in the milk until smooth and simmer for 20 minutes on low.
5.    Remove from heat and let cool
6.    Whisk in the beaten eggs
7.    Rub the butter on the bottom and sides of a 13"x9" Pyrex baking dish and pour in the corn mixture.
8.    Bake in a preheated oven at 325 degrees for up to 2 hours uncovered.
9.    Remove and serve.

Quick method:

    Replace corn, 8 tablespoons of butter and minced onion with 2ea 1lb cans of creamed style corn.

    Mix the creamed corn with the salt, eggs, flour sugar and milk.

    Butter a 13"x9" Pyrex dish with 2 tablespoons of butter and pour the mixture in to the dish

    Bake in a preheated oven at 325 degrees for up to 2 hours.

    Remove and serve

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