Savory Corn Pudding

This savory take on the classic corn pudding casserole dish omits the added sugar and ups the savory flavor by adding in cooked onions and fresh thyme. But it still uses canned creamed and whole kernel corn so it comes together quickly! It’s the perfect side dish for a holiday meal or pretty much anytime of year. To naturally increase the sweetness without added sugar, try using a sweet onion like a Vidalia or Maui onion.

Rating

3.25 stars (4 reviews)

Ingredients

1 tablespoons olive oil
1/2 cup chopped yellow onion (about 1/2 medium sized onion)
2 tablespoons fresh thyme leaves (divided)
2 cups heavy cream
6 large eggs
1/2 cup melted unsalted butter (1 stick or 115 g)
3 tablespoons all-purpose flour
2 teaspoon baking powder
2 teaspoon kosher salt
3 15-ounce cans whole kernel corn (no salt)
1 15 ounce cream-style sweet corn

Steps

Preheat the oven to 350°F.Place the olive oil in a large skillet and add the onions. Cook on medium heat until the onions start to turn slightly translucent. Stir in 1/2 the fresh thyme to the warm skillet and remove from heat.
In a large bowl, mix together the cream, eggs, and melted butter. Beat in the flour, baking powder and salt.Add the onions and thyme to the mixture. Drain and add in the whole kernel corn, as well as the entire content of the sweet corn. Stir to combine.
Pour the entire mixture into a 3-quart sized casserole dish. Bake in the oven for 35 to 40 minutes, or until the top of the casserole is golden brown. Sprinkle with remaining serve thyme and serve.

Nutitrion

Serving Size: 1 serving
Calories: 350 kcal

Reviews

W. G. on 2024-09-17 (5 stars):
It pairs well with a variety of main dishes, such as roast meats or grilled vegetables. It can also be served as a standalone dish or even for breakfast.
cookie clicker on 2022-08-03 (4 stars):
It is comparable to the sweet potato dish with toasted marshmallows, in my opinion. Although it is a side dish for the main course, in all honesty, it practically qualifies as a dessert.