Recipe information
Yield
10 Servings
Ingredients
4
tablespoons (1/2 stick) unsalted butter, melted, divided, plus additional for dish
1
cup chopped red onion
1
1/2 cups whole milk
4
large eggs
3
tablespoons all purpose flour
2
tablespoons sugar
1
teaspoon salt
1
/2 teaspoon freshly ground black pepper
3
15- to 16-ounce cans corn kernels, drained, divided
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Preparation
Step 1
Preheat oven to 400°F. Butter 13x9x2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
Step 2
Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
Step 3
Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 198.6 %Calories from Fat 39.1 Fat (g) 8.6 Saturated Fat (g) 4.1 Cholesterol (mg) 100.5 Carbohydrates (g) 20.3 Dietary Fiber (g) 2.7 Total Sugars (g) 9.7 Net Carbs (g) 17.6 Protein (g) 5.9