Easy Corn Pudding

By sandy_h

From Cooking Light November 2018

Ingredients

• Cooking spray
• 2 1/2 Tbsp unsalted butter
• 4 cups frozen corn kernels, thawed and patted dry
• 1 cup chopped yellow onion
• 1 Tbsp chopped fresh thyme
• 1 Tbsp minced garlic
• 1/2 cup thinly sliced scallions
• 3 Tbsp all-purpose flour
• 1 Tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 cups 2% reduced-fat milk
• 8 large eggs, lightly beaten

Preparation

Step 1

Preheat oven to 350 with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.

Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.

Bake at 350 until lightly browned and center is set, 55 minutes to 1 hour.