Of all the cozy, kid-friendly Thanksgiving side dish sweet creamy corn pudding is one of the family’s favorite. It’s true down south no Thanksgiving feast would be complete without Thanksgiving Corn Pudding!
True story time. Up until a few years ago, I had no idea there was such thing as corn pudding. I have good reasons, however, first being I am a northern girl and corn pudding is a traditional southern side. Second, I have a hypersensitivity to corn, so even if my family loves it, corn is not a household staple in our house.
However, when I heard such a thing existed I had to make it for my corn loving family! I will admit I did take a bite (don’t worry I had medication on hand just in case) and it was sweet, creamy, savory, and oh so delicious. Boarder line addicting, but I could control myself.
Now I make it every year for the holidays, Jane can’t get enough and after making it this year Eli can’t either.
Okay, enough rambling let’s get to cooking, shall we!
The most important part of this recipe is caramelizing the onions before adding them to mix. Doing this gets rid of the onions spice and adds some extra sweetness to the pudding.
Once your onions are ready the recipe is super simple. Take half of the corn, half the caramelized onions, eggs, cream, salt, pepper, flour, and sugar and add it to a blender and puree until everything is combined and the mixture thickens.
Now add the other half of the corn and onions and pulse 5 times until they are incorporated.
Liberally spray a 2-quart baking dish and pour the mixture into the dish. Bake for 55 minutes in a 350-degree oven, until the mixture, is set, edges are golden brown, but still slightly wobbly in the center.
This side dish can be made a day in advance. Make sure you pre-cook it. The day you are going to serve the corn pudding bring it to room temperature then reheat covered until warmed through, approximately 10-15 minutes. Sprinkle with chive and parsley and serve.
So, if you are looking for a side dish that is kid-friendly and addictive to adults look no farther than this simple sweet Thanksgiving corn pudding side dish.
Thanksgiving Corn Pudding
- 1 stick butter unsalted divided
- 1 medium yellow onion chopped
- 2 cups heavy cream
- 5 eggs
- 1/4 cup all-purpose flour
- 1 tbsp sugar
- 12 oz frozen corn thawed and divided
- 1 tbsp chive
- 1 tbsp parsley
- Preheat oven to 350 degrees and liberally spray a 2-quart baking dish with nonstick cooking spray.
- In a large skillet add 2 tablespoons of butter and the onions, cooking low and slow caramelize the onions. This should take 8-10 minutes.
- When onions are done, take half of the corn, half the caramelized onions, eggs, cream, salt, pepper, flour, and sugar in a blender and puree until ever is combined and mixture thickens.
- Add the other half of the corn and onions and pulse 5 times until they are incorporated.
- Pour the mixture into the baking dish, and bake for 55 minutes or until the mixture is set, edges are golden brown, but still slightly wobbly in the center.
- If serving immediately sprinkle with chive and parsley and serve.
Hope you all enjoy and if you like what you see make sure you sign up for our free weekly newsletter to get a heads up on what’s to come, recipes straight to your inbox, and future giveaways! Also, remember you can show your love by #messycuttingboardrecipes!