This is a dish that has become a staple at our holiday meals. My husband's aunt began making corn pudding for us several years ago and we've been hooked ever since.
I went to make corn pudding a few weeks ago and didn't have her recipe on hand so I found this one from The Red Apple Inn that uses fresh corn and what a difference it makes! I also added a bit of thyme for more depth of flavor and cooked it to perfection in my cast iron skillet.
Do you have any side dishes that always make appearances at the holidays?
- Preheat the oven to 375°. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking, until the sauce thickens, about 5 minutes.
- In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes.
- In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and fresh thyme.
- Lightly grease a 9-inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly.
MAKE AHEAD The corn pudding can be baked earlier in the day and reheated in a 325° oven.