Savory Corn Pudding

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.

Of course, 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.

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

Classic corn casserole ingredients are needed in this dish, including fresh corn. Here's what you should gather:

• All-purpose flour, baking powder, and salt: These ingredients blend and work in tandem with eggs to create a moist, custard-like texture.
• Sugar: A little white sugar elevates corn's natural sweetness.
• Eggs: Six large eggs make this casserole rich and custard-y.
• Heavy cream: To keep the eggs from being too bouncy, use heavy cream for a richer texture.
• Butter and canola oil: Oil is used to cook the onion, corn, and thyme. A little melted butter in the casserole mixture adds richness and flavor.
• Corn: Fresh corn kernels are ideal. 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.
• Onion and thyme: Aromatics like onion and thyme have also been added to balance the sweetness.

How To Make Savory Corn Pudding

Making corn pudding is fairly simple, even for beginner cooks. Here's a brief outline of the recipe; the full recipe is further below:

• Step 1. Mix wet and dry ingredients in separate bowls. Combine  flour, sugar, baking powder, and salt in a small bowl. Then, mix eggs, cream, and melted butter.
• Step 2. Cook down the corn and onion over medium-high heat until softened. Add the fresh thyme, and then allow the mixture to cool
• Step 3. Combine corn with dry and wet mixtures.
• Step 4. Spoon everything into a baking dish, and bake until golden brown.

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).

Serve alongside other holiday classics, like Slow-Cooker Cornbread Dressing, Garlic Parmesan Green Beans, and Sweet Potato Casserole With Marshmallows. Of course, don't forget the turkey and gravy.

How To Store Savory Corn Pudding

Should you have leftover corn pudding, 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.

Make-Ahead Tips

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.

Editorial contributions by Joey Skladany.