Corn Pudding

Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

This is the one dish that Tasia's son, Kelly, requests every Thanksgiving. Take one bite of the rich custard and you'll know why.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 25 Minutes


Ingredients

  • 1/2 cup unsalted butter
  • 5 cups fresh yellow corn kernels
  • 1 cup diced yellow onion
  • 4 large eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 1 cup softened goat cheese
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup (4 oz.) shredded extra-sharp Cheddar cheese

Preparation

  1. 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
  2. 2. Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
  3. 3. Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.
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