Famous Corn Pudding
In many homes, Thanksgiving dinner isn’t complete without corn pudding. The tradition of celebrating Thanksgiving with corn goes all the way back to the Pilgrims and their Indian friends who taught them how to grow it. So it’s easy to see why it’s a fixture on so many holiday tables.
But this yummy corn dish doesn’t have to be just for Thanksgiving. It’s also a terrific choice for any fall meal. And because there are so many different ways to make it, corn pudding can fill just about any role you want. It can be a savory side dish to go with your turkey, a hearty main course for the vegetarians at your table, or even a dessert.
This version is on the hearty and savory side. It’s got lots of eggs and cheese for a nice dollop of protein. Onion and thyme give it great fall flavor. And the silky, creamy pudding with its crunchy topping of seasoned bread crumbs makes a lovely texture contrast. Rich, flavorful corn pudding…for Thanksgiving or any day of the season.
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Famous Corn Pudding
INGREDIENTS:
15 oz. Niblet corn
1/4 cup butter
1/2 onion, diced
1/4 cup flour
to taste, salt & pepper
1 teaspoon thyme (dried)
1 1/2 Cup milk
1/2 Cup heavy whipping cream
1 Cup cheddar cheese, shredded
3 eggs, whisked
1 Cup seasoned bread crumbs
1/4 Cup butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F. In a large pot, melt butter and sauté onions until soft. Add the flour and cook for approx. 1 – 2 minutes.
2. Add the milk and the cream, in ½ cup increments, whisking constantly. The sauce will thicken.
3. In a bowl with the whisked eggs, add the salt and pepper. Take approximately ½ cup of the milk liquid and add it to the eggs, blending it completely, to temper the eggs.
4. Add the eggs back to the milk mixture in the pot, stirring constantly until it thickens.
5. Add the corn, thyme, and the cheese and combine well. Pour the contents into a 2 quart greased baking dish.
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the pudding. Bake for approximately 50 – 55 minutes. Remove from oven and let sit for 5 – 10 minutes before serving.
Famous Corn Pudding
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Ingredients
- 15 oz. Niblet corn
- 1/4 cup butter
- 1/2 onion diced
- 1/4 cup flour
- to taste salt & pepper
- 1 teaspoon thyme dried
- 1 1/2 Cup milk
- 1/2 Cup heavy whipping cream
- 1 Cup cheddar cheese shredded
- 3 eggs whisked
- 1 Cup seasoned bread crumbs
- 1/4 Cup butter melted
Instructions
- Preheat oven to 350 degrees F. In a large pot, melt butter and sauté onions until soft. Add the flour and cook for approx. 1 – 2 minutes.
- Add the milk and the cream, in ½ cup increments, whisking constantly. The sauce will thicken.
- In a bowl with the whisked eggs, add the salt and pepper. Take approximately ½ cup of the milk liquid and add it to the eggs, blending it completely, to temper the eggs.
- Add the eggs to the back to the milk mixture in the pot, stirring constantly until it thickens.
- Add the corn, thyme, and the cheese and combine well. Pour the contents into a 2 quart greased baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the pudding. Bake for approximately 50 - 55 minutes. Remove from oven and let sit for 5 – 10 minutes before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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XO
Corey, Darryl, Big D & Little D
I *love* corn pudding!!
Can this be made a day or two ahead, refrigerated and cooked day of? I know not to put on bread crumbs until ready to cook.
I have only made it a day ahead of time and it worked out fine. So I am guessing 2 days would be ok as well. And yes, wait to put hte bread crumbs on 🙂
I live hardly more than an hour from where the Pilgrims landed, and have spent plenty of time and weekends at the beach in Plymouth, too, but I have never had corn pudding! I plan to remedy that oversight very soon, since that recipe looks delicious! Happy Thanksgiving!
You have not mentioned what size baking dish to use??? Please let us all know.. thank you
I usually use a 9X11