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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Corn Pudding Recipe

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This recipe for Creamy Corn Pudding is from The Marotta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons (¾ stick) unsalted butter, plus more for the baking dish
1 medium onion, chopped
kosher salt and black pepper
2 cups heavy cream
5 large eggs
¼ cup all-purpose flour
2 tablespoons sugar
16 ounces frozen corn, thawed (about 3 cups)
2 tablespoons chopped fresh chives
Directions:
Directions:
Step 1
Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.

Step 2
Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.

Step 3
In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.

Step 4
Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

Nutrition Facts
Per Serving: 413 calories; fat 35g; saturated fat 21g; cholesterol 239mg; sodium 404mg; protein 8g; carbohydrates 19g; sugars 6g; fiber 2g; iron 1mg; calcium 65mg.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
First made on 1/4/2022. Source: https://www.realsimple.com/food-recipes/browse-all-recipes/corn-pudding

 

 

 

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