Name: Corn Pudding
Yield: Makes 12 servings
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

Recipe information

Yield
Makes 12 servings

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

Preparation

Step 1
Position rack in center of oven and preheat to 350°F. Butter two 6-cup soufflé dishes. Set aside.
Step 2
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.
Step 3
Divide batter evenly between prepared dishes. Bake puddings until knife inserted into center of each comes out clean, about 1 hour. Spoon onto plates.

TagsCasserole Onion Root Vegetable Vegetable Corn Side Lunch Dinner Vegetarian Nut Free Oven Bake Bon Appétit

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