The creamy side dish you crave at Thanksgiving gets a savory touch-up in this comforting recipe.
Corn pudding is a staple Southern side dish at a holiday gathering.
Of course, what is there to dislike about the kerneled veg that grows on a stalk?
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Practically nothing, that’s what.
It’s sweet, it’s fun to eat, and, perhaps most importantly, it’s versatile.
Although corn pudding is technically a casserole, it has a rich, soft texture that’s almost dessert-like.
Credit: Emily Laurae
Ingredients for Savory Corn Pudding
Classiccorn casseroleingredients are needed in this dish, including fresh corn.
Test for doneness by inserting a knife into the center of the puddingit should come out clean.
How To Serve Savory Corn Pudding
Don’t overthink it.
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Allow your casserole to cool a bit, and scoop it onto any plate.
It tastes delicious on its own, but can be topped with cheese for an even more indulgent bite.
Of course, don’t forget theturkeyandgravy.
Credit: Emily Laurae
Make-Ahead Tips
it’s possible for you to also make this recipe in advance.
Reheat it covered with aluminum foil for about 15 minutes.
Lightly coat a 13- x 9-inch baking with cooking spray.
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Cook corn:
Heat canola oil in a large skillet over medium-high.
Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes.
Add thyme:
Stir in 1 Tbsp.
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Remove from heat, and let cool slightly, about 5 minutes.
Emily Laurae
Make casserole mixture:
Stir flour mixture and corn mixture into egg mixture.
Bake corn pudding:
Bake in preheated oven until set and golden brown, about 40 minutes.
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Let stand 5 minutes before serving.
Sprinkle with remaining 1 Tbsp.
Credit:Emily Laurae
