Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
| Servings | Prep Time |
| 6 to 8 people | 15 minutes |
| Cook Time |
| 45 minutes |
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
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Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
- 1 medium yellow onion, finely chopped
- 1 cup whole milk
- 1 cup cream
- 4 large eggs, lightly beaten
- 4 tablespoons granulated sugar
- ¼ teaspoon sweet paprika
- 1 tablespoon fine sea salt
- ¾ tablespoon fresh ground black pepper
- 5 cups fresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn
Servings: people
Instructions
- Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
- Melt one tablespoon of butter. Cook the onions until translucent. Set aside. Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
- Pour the mixture into the prepared baking dish.
- Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
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