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Holiday recipe swap: Cheesy corn pudding

This cheesy corn pudding will have everyone coming back for seconds.

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    This cheesy corn pudding will have everyone coming back for seconds.
    Courtesy of Martha Esersky Lorden
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Cheesy corn pudding is always a hit at my Thanksgiving Day table. It’s both sweet and savory, and the kernels just pop in your mouth. In fact, it’s somewhat addictive.

Cheesy corn pudding
From Food&Wine

4 tablespoons butter, plus more for greasing
1 onion, finely chopped
2 teaspoons minced thyme
4 cups frozen corn kernels (about 20 ounces), thawed
1/2 cup stone-ground cornmeal
Kosher salt and freshly ground pepper
5 large eggs
3 cups half-and-half
1 cup shredded sharp white cheddar cheese

Recommended: 15 easy biscuit recipes

1. Preheat oven to 350 degrees F. Butter a 9- x 13-inch ceramic baking dish.

2. In a large skillet, melt the butter then add onion and thyme and cover over moderate heat until the onion is soft, about 8 minutes. Remove from heat. Add corn and cornmeal and toss to combine. Season with salt and pepper allow to cool.

3. In large bowl, whisk together the eggs and half-and-half. In a blender or food processor combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon pepper until well blended.

3. Spread the mixture into the prepared baking dish and bake for about 40 minutes, until pudding is slightly puffed and just starting to brown. Let stand 10 minutes before serving.

To participate in Stir It Up!'s Holiday Recipe Swap, send your favorite holiday recipe and photo to: food@csps.com

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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