Coco's Easy Corn Pudding for Thanksgiving

I've been making this easy Corn Pudding for the Thanksgiving table for at least 100 years. (Sometimes it feels that long, doesn't it?)

The Corn Pudding's simple, familiar flavors (think buttered corn-on-the-cob) mix well with the best of the season and help bring along both the younger, reluctant crowd while creating a bit of nostalgia for the older guard:


1/ 4 c. unsalted butter
2 medium onions, minced
1/4 c. plus 2 tbsp. flour
4 eggs
6 c. frozen corn
2 c. milk
1 1/2 tsp. salt

Preheat oven to 350 F
  • Butter 2 6-cup souffles or an equivalent dish. (If you are using a shallow pan -- like a Pyrex 9 x 13" you will need to shorten the cooking time. I've used both styles of pan with no problem.) Put dish aside.
  • Melt 1/4 c. butter in large skillet. Add onions, saute until clear and very soft. Mix in flour (make a roux) and cook until fragrant and beginning to turn a golden color (+/- 3-5 minutes). Transfer to a large bowl and let cool until lukewarm. (Tip: spread the roux out so that it cools faster).
  • Once the corn mixture has cooled enough to not cook a raw egg, add the eggs. Whisk to blend. Mix in corn, milk and salt. Season with black pepper too.
  • Divide the batter evenly between the dishes. Bake until a knife inserted comes out clean (+/- 1 hour). Spoon onto plates.
LEFTOVERS TIP: Warm this up and spread it onto leftover sandwiches! Or, reheat in the pan to serve on a plate with the works. But, you'll probably want to moisten it up a bit. Use water, milk or a pat of butter mixed in. Correct the seasoning with generous salt and pepper.

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