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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
1. Preheat oven to 400°F. Butter 13 x 9 x 2-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.
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.
3. Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.
4. Per serving: 198.6 kcal calories, 39.1 % calories from fat, 8.6 g fat, 4.1 g saturated fat, 100.5 mg cholesterol, 20.3 g carbohydrates, 2.7 g dietary fiber, 9.7 g total sugars, 17.6 g net carbohydrates, 5.9 g protein Nutritional analysis provided by Bon Appétit
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