This savory take on the classic corn pudding casserole dish omits the added sugar and ups the savory flavor by adding in cooked onions and fresh thyme. But it still uses canned creamed and whole kernel corn so it comes together quickly! It’s the perfect side dish for a holiday meal or pretty much anytime of year. To naturally increase the sweetness without added sugar, try using a sweet onion like a Vidalia or Maui onion.
Calories 350kcal
Author Irvin
Ingredients
1tablespoonsolive oil
1/2cupchopped yellow onionabout 1/2 medium sized onion
2tablespoonsfresh thyme leavesdivided
2cupsheavy cream
6large eggs
1/2cupmelted unsalted butter1 stick or 115 g
3tablespoonsall-purpose flour
2teaspoonbaking powder
2teaspoonkosher salt
315-ounce cans whole kernel cornno salt
115 ounce cream-style sweet corn
Instructions
Preheat the oven to 350°F.Place the olive oil in a large skillet and add the onions. Cook on medium heat until the onions start to turn slightly translucent. Stir in 1/2 the fresh thyme to the warm skillet and remove from heat.
In a large bowl, mix together the cream, eggs, and melted butter. Beat in the flour, baking powder and salt.Add the onions and thyme to the mixture. Drain and add in the whole kernel corn, as well as the entire content of the sweet corn. Stir to combine.
Pour the entire mixture into a 3-quart sized casserole dish. Bake in the oven for 35 to 40 minutes, or until the top of the casserole is golden brown. Sprinkle with remaining serve thyme and serve.
Notes
You can substitute the fresh thyme with 1 teaspoons of dried thyme in the baked mixture. Just skip garnishing the top of the casserole with thyme.
If you use canned corn with salt, reduce the salt in the recipe to 1/2 teaspoon.