Creamy Corn Pudding

By á-2700

Paula Deen

Ingredients

• 1/2 cup plus 2 Tbsp. butter, divided
• 1 onion, chopped
• 1/3 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 1/2 cups heavy whipping cream
• 6 large eggs, lightly beaten
• 2 cup shredded cheddar cheese
• 2 (1 pound) bags frozen niblet corn, thawed
• 1 1/2 cups round buttery crackers, crushed

Preparation

Step 1

Preheat oven to 350. Lightly grease a 3-quart baking dish.

In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 mins., stirring frequently or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 mins.

In a large bowl, whisk together cream and eggs. Stir in cheese, corn and onion mixture.

Spoon into prepared baking dish.

In a small bowl, combine crackers and 2 tbsp. butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.