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

Recipe from

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. 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.

Note:

Tasia Malakasis,

November 2013