Name: A Super Easy Way to Make Corn Pudding
Total time: 70 min
Ingredients: 1/2 cup thinly sliced scallions; 8 large eggs, lightly beaten; 2 teaspoons baking powder; 2 1/2 tablespoons unsalted butter; 3/4 teaspoon kosher salt; 3 tablespoons all-purpose flour; 1 tablespoon chopped fresh thyme; 1 tablespoon minced garlic; 1 tablespoon granulated sugar; 3 cups 2% reduced-fat milk; 3/4 teaspoon black pepper; Cooking spray; 4 cups frozen corn kernels, thawed and patted dry; 1 cup chopped yellow onion

Corn Pudding

What ingredients do I need for Corn Pudding?

What cooking equipment do I need for Corn Pudding?

What are common mistakes to avoid when making Corn Pudding?

How long does Corn Pudding last in the fridge?

What ingredients do I need to make Corn Pudding?

Can I use canned corn instead of fresh corn kernels?

What is the best way to mix the ingredients together?

Can I use a blender to mix the ingredients instead of mixing them by hand?

How can I adjust the consistency of the pudding?

What is the best way to prevent the top of the pudding from burning?

How long can I store leftover Corn Pudding?

We add just a touch of sugar to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé—rich and custardy, with bubbles of air within. It’s best served piping hot, but cold leftovers are good, too.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Fresh Vegetables

gram

green onion

eggs

Rising Agents

baking powder

Butter & Margarine

unsalted butter

Seasonings

salt

Flour & Meal

all purpose flour

fresh thyme

minced garlic

Sugars & Sweeteners

sugar

milliliter

2% reduced fat milk

black pepper

Oils

cooking spray

Canned Vegetables

corn

yellow onion

Vitamin K

Vitamins

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Manganese

Minerals

Dietary Fiber

Carbohydrates

Vitamin A

Vitamin C

Lactose

Lycopene

Lutein+zeaxanthin

Copper

Zinc

Potassium

Phosphorus

Iron

Folic Acid (B9)

Calcium

Sugar

Water

Calories

Cholesterol

Vitamin B6

Alpha-carotene

Beta-carotene

Trans fatty acids

Protein

Beta-cryptoxanthin

Vitamin D

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Riboflavin (B2)

Thiamin (B1)

Selenium

Sodium

Magnesium

Corn pudding is a staple Southern side dish at any holiday gathering. Corn pudding fits right in at Thanksgiving amongst old-school favorites like mashed potatoes and green bean casserole, and a warm dish of corn pudding is always welcome at Christmas and church potlucks. Although corn pudding is technically a casserole, it has a rich, soft texture that’s almost dessert-like. This corn pudding recipe puts a savory spin on the classic with the addition chopped onion and fresh thyme. If you usually look to replace heavy cream in recipes to cut calories, corn pudding isn’t one you should alter. For the fluffiest, creamiest consistency, heavy cream is the best ingredient for the job. Even the pickiest eaters in your family will gobble this savory side dish up this Thanksgiving. A tip from the Test Kitchen: When the pudding is done baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it sh

Savory Corn Pudding Recipe

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Dominican Corn Pudding 

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A Super Easy Way to Make Corn Pudding

Produce

Dairy

Baking Goods

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