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Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

Corn Pudding

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.

Southern Living NOVEMBER 2013

  • Yield: Makes 8 servings
  • 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. 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. 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. 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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