I am always looking for a good recipe to use my fresh, locally grown produce. This one met all of my requirements and exceeded all of my expectations.

Corn pudding, for those of you who do not know, is a traditional Southern side dish. I personally love southern cooking and have a whole bunch of cookbooks that I use regularly. I had so much corn I decided to try this recipe immediately, but in the South corn pudding is usually served at Thanksgiving.

The author of this recipe notes, “although corn pudding is considered to be a casserole, this one has a rich, soft texture that is almost dessert-like”. Truer words have never been written. I was licking the spoon to save calories, but I really wanted another piece! The author also instructs you to make sure the top is golden brown around the edges and jiggly in the center. That is exactly how mine came out. This corn pudding has a creamy, soft texture that makes it taste like a soufflé without all the work!

The reason why I loved this recipe is that it didn’t call for the usual cast of characters, such as cornmeal, nutmeg, creamed corn, or cheese. It is made with all fresh ingredients, including onions and thyme which make it wonderfully aromatic and savory in taste. You can even make it 2 days ahead and keep it chilled. To reheat, just cover with foil.

You may not be ready to start planning out your holiday meals yet, but I would make sure to keep this one in the back of your mind, I know I will. This delightful corn pudding was very light yet creamy, making it the perfect comfort food. Each bite will leave you wanting more. Why not give it a try now, just to see if you will want it to be included on your holiday menu?

Today’s Hint: To cut the kernels off of the cob, stand the corn on the middle part of a bundt pan. The hole in the middle will allow you to support the corn cob securely. Using a sharp knife, cut the kernels off from the top down. Cut all the way around the cob. The kernels will fall right into the pan. Easy cleanup!

This recipe is courtesy of SouthernLiving and will serve 12 people who will be licking their plates clean just as I did!

Ingredients for Savory Corn Pudding:

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

Preheat oven to 350°F.

Cut kernels off of the corn. 

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 heat.

Add the corn and onion, and cook, stirring often, until onion is softened, about 15 minutes.

Stir in 1 tablespoon thyme.

Remove from heat, and let cool slightly, about 5 minutes.

Stir flour mixture and egg mixture into corn 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 tablespoon thyme.

It’s that simple!