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
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
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.
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