Name: Savory Corn Pudding
Total time: 55 min
Ingredients: 3 Tbsp. all-purpose flour; 2 Tbsp. granulated sugar; 2 tsp. baking powder; 2 tsp. kosher salt; 6 large eggs; 2 cups heavy cream; 0.5 cup salted butter, melted and cooled; 2 Tbsp. canola oil; 6 cups fresh corn kernels (from 8 ears); 0.5 cup chopped sweet onion (from 1 onion); 2 Tbsp. chopped fresh thyme, divided

Active Time:

25 mins

Total Time:

55 mins

Servings:

Savory Corn Pudding — Emily Laurae / Southern Living

What is there to dislike about the kerneled veg that grows on a stalk? Practically nothing, that's what. It's sweet, it's fun to eat, and, perhaps most importantly, it's versatile. It also shines in one of the best preparations of all time: a savory corn pudding, the perfect side dish for any dinnertime spread, especially around the holidays.

Corn pudding is a staple Southern side dish at a holiday gathering. Corn pudding fits right in at Thanksgiving amongst old-school favorites, like mashed potatoes and green bean casserole, and a warm dish of corn pudding is always welcome at Christmas and church potlucks.

Although corn pudding is technically a casserole, it has a rich, soft texture that's almost dessert-like. This corn pudding recipe puts a savory spin on the classic with the addition of chopped onion and fresh thyme.

Ingredients for Savory Corn Pudding

Corn, cream, and butter make this decadent corn pudding really shine, so if you are looking to replace heavy cream to cut calories, corn pudding isn't going to be for you.

Savory Corn Pudding ingredients — Emily Laurae

Aromatics like onion and thyme have also been added to balance the sweetness, while its base is a typical flour, baking powder, and salt blend that works in tandem with eggs and oil to create a moist, custard-like texture that is *muah* ...chef's kiss.

You can, of course, use canned corn, but always opt for fresh if it's available. You can taste a significant difference in freshness and brightness, and it gives the plate a more artisanal look and feel.

How to Make Savory Corn Pudding

Making corn pudding is fairly simple, even for beginner cooks.

First, you're going to set your vegetables aside to mix your wet and dry ingredients in separate bowls.

mixing ingredients for savory corn pudding — Emily Laurae

Once finished, it's time to cook down your corn and onion over medium-high heat until softened.

Incorporate the fresh thyme and then allow the mixture to cool before adding your dry and wet mixtures.

mixing savory corn pudding ingredients — Emily Laurae

Spoon everything into a baking dish, and bake until golden brown.

A tip from the Test Kitchen: When the pudding is done baking, it should be slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean.

savory corn pudding in casserole dish not baked — Emily Laurae

You can also make this recipe in advance. Bake as directed, let cool, and then cover and chill your savory corn pudding for up to two days. Reheat it covered with aluminum foil for about 15 minutes.

How to Serve Savory Corn Pudding

Don't overthink it. 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.

Don't forget to add fresh thyme on top for a pop of color and herbaceousness that helps to lighten the richness (or at least trick your palate).

How to Store Savory Corn Pudding

Should you have leftover corn pudding (and we're judging you ever-so-slightly), you can freeze it for up to a month by wrapping it tightly in plastic wrap and placing it in an air-tight container or freezer bag.

When ready to reheat, allow it to sit out at room temperature for 30 minutes before placing it in the oven (in a casserole dish, of course) and baking for approximately 15 minutes at 350°F.

Cooked corn pudding will typically only last in the refrigerator for 3 to 4 days, so keep this in mind if it's going to take you and your family longer to finish it (again, judging you ever-so-slightly).

Editorial contributions by Joey Skladany.

Ingredients

3 Tbsp. all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
2 tsp. kosher salt
6 large eggs
2 cups heavy cream
½ cup salted butter, melted and cooled
2 Tbsp. canola oil
6 cups fresh corn kernels (from 8 ears)
½ cup chopped sweet onion (from 1 onion)
2 Tbsp. chopped fresh thyme, divided

Directions

Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
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. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme.