A savory pudding made rich from eggs and butter creating the perfect backdrop for baking golden kernels of sweet corn and leaves of fresh thyme. It’s simple to make and delivers just the right touch for any table.
Corn pudding is an old Southern dish. It’s a delicious way to dress up one of the South’s favorite vegetables for company. And best of all it’s made using pantry staples.
The luscious custard base is made with eggs, milk and butter plus flour, along with a touch of sugar and a generous sprinkling of thyme leaves, all whisked together to envelope those tantalizing bits of corn. Luckily the thyme on my patio weathered the cold snap but in a pinch you can certainly use dried thyme.
The prep is quick, whisking up the ingredients before the corn pudding is off to the oven for a slow bake. What emerges is a beautiful pudding with a light, silky custard and pops of fall colors peaking through.
Truly one of the most wonderful things about this time of year is the food and this delightfully delicious dish will fit quite nicely into your holiday menu!
Thyme Scented Corn Pudding
This corn pudding bakes at a lower temperature, yielding a silky, creamy custard.
4 extra-large eggs
1-½ cups milk
¼ cup melted butter
3 tablespoons flour
2 tablespoons sugar
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 package frozen corn, thawed, 10 ounces, about 2 cups
1 can cream corn, 14-¾ ounces
Place the eggs in a mixing bowl and whisk for about 10 to 15 seconds, just to blend the yolks and whites together.
Add the milk and the melted butter, whisking to blend together with the eggs.
In a large mixing bowl add the flour, sugar, kosher salt, pepper, and thyme leaves. Whisk together until blended.
Whisk the egg and milk mixture into the flour mixture. Toss in the corn kernels and the creamed corn then whisk together.
Pour the pudding mixture into a baking dish about 12” x 8” x 2” that has been lightly sprayed with a cooking spray.
Place the dish on a rimmed baking sheet and bake in a 325-degree oven for 60 minutes or until the corn pudding is set in the center.
Serves 8.
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Thyme Scented Corn Pudding
Equipment
- Baking dish, about 12” x 8” x 2”
- Rimmed baking sheet
Ingredients
- 4 extra-large eggs
- 1-½ cups milk
- ¼ cup melted butter
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 package frozen corn, thawed, 10 ounces, about 2 cups
- 1 can cream corn, 14-¾ ounces
Instructions
- Place the eggs in a mixing bowl and whisk for about 10 to 15 seconds, just to blend the yolks and whites together.
- Add the milk and the melted butter, whisking to blend together with the eggs.
- In a large mixing bowl add the flour, sugar, kosher salt, pepper, and thyme leaves. Whisk together until blended.
- Whisk in the egg and milk into the flour mixture.
- Toss in the corn kernels and the creamed corn then whisk until mixed.
- Pour the pudding mixture into a baking dish about 12” x 8” x 2” that has been lightly sprayed with a cooking spray.
- Place the dish on a rimmed baking sheet and bake in a 325-degree oven for 60 minutes or until the corn pudding is set in the center.
