Thyme Scented Corn Pudding
A savory pudding made rich from eggs and butter creating a perfect backdrop to bake golden kernels of sweet corn and leaves of fresh thyme. It’s simple to make and delivers just the right touch for any table.
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.
Notes
This corn pudding bakes at a lower temperature, yielding a silky, creamy custard.