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Creamy Corn Pudding 10 minutes to make Ready in 1 hour + 15 minutes 6 tablespoons unsalted butter + a little more for the

baking dish 1 medium onion, chopped Kosher salt and black pepper 2 cups heavy cream 5 large eggs cup all-purpose flour 2 tablespoons sugar 16 ounces frozen corn, thawed (about 3 cups) 2 tablespoons chopped fresh chives Preheat oven to 350F. Butter 8 square or other shallow 2-qt baking dish. Heat 3 tablespoons of butter in a small skillet over medium heat. Add the onion and teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine. Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

The pudding can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day, bring to room temperature, then reheat, covered, at 350 F until warmed through, 10 to 15 minutes. Sprinkle with the chives just before serving.