Famous Corn Pudding
This Famous Corn Pudding recipe has lots of eggs and cheese for a nice dollop of protein. Onion and thyme give it great fall flavor.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: holiday
Keyword: Famous Corn Pudding
Servings: 8
Calories: 392kcal
Author: Corey Valley
- 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
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.
Calories: 392kcal | Carbohydrates: 28g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 438mg | Potassium: 269mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 4.2mg | Calcium: 206mg | Iron: 1.5mg