It’s Corn! Pudding! We can tell you all about it! It’s a creamy, sweet-and-savory treat, infused with plenty of rich butter and melty sharp cheese! But the real star of the show is the corn, of course: the sweet harvest flavor that bursts on your tastebuds like rays of sunshine! Serving this as a side dish, whether for Thanksgiving or for just a normal dinner at home, is never a mistake. We mean, look at this thing!
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup salted butter, melted and cooled
- 2 tablespoons canola oil
- 6 cups fresh corn kernels
- 1/2 cup sweet onion, chopped
- 3 ounces white cheddar, shredded
- 3 ounces sharp yellow cheddar, shredded
- 3 ounces parmesan cheese, shredded
- 1/4 cup fresh flat-leaf parsley, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Stir the flour, the sugar, the baking powder, and the salt in a small bowl until blended.
Step 3 –Whisk together the eggs, the cream, and the melted butter in a medium bowl until blended.
Step 4 –Heat the oil in a large skillet over medium-high.
Step 5 –Add the corn and the onion and cook, stirring often, until the onion is softened, about 5 minutes.
Step 6 –Transfer the skillet from the heat and allow the mixture to cool slightly, about 5 minutes.
Step 7 –Stir the flour mixture and the corn mixture into the egg mixture.
Step 8 –Stir the white cheddar, the yellow cheddar, the parmesan, and the parsley into the corn pudding mixture.
Step 9 –Spoon the mixture into a 9×13-inch baking dish.
Step 10 –Bake in the preheated oven until set and golden brown, about 40 minutes.
Step 11 –Let stand for 5 minutes.
Step 12 –Serve.