Savory Corn Pudding

By 1For_Him

Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 large eggs
• 2 cups heavy cream
• 1/2 cup salted butter, melted and cooled
• 2 tablespoons canola oil
• 6 cups fresh corn kernels (from 8 ears)
• 1/2 cup chopped sweet onion (from 1 onion)
• 2 tablespoons chopped fresh thyme, divided

Details

Adapted from southernliving.com

Preparation

Step 1

Step 1
Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.

Step 2
Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.

Chef's Notes
MAKE IT AHEAD
Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil.