This corn pudding recipe is a very simple side dish for your getaway table

Want to fluctuate it? Add a seeded jalapeño to the mix, or stir in crumbled bacon just before baking.

• 3/4 cup entire milk
• 3 large eggs
• Scant 1/4 cup (about 1 ounce) rough chopped new onion
• 1 tablespoon all-purpose flour
• 1 tablespoon granulated sugar
• 1 (15-ounce) can whole kernel corn, drained, or a generous 1 1/2 cups fresh new or frozen corn
• 1/2 stick (4 tablespoons) salted butter, melted, moreover a lot more for greasing the baking dish

Posture a rack in the middle of the oven and preheat to 325 levels.

In a little saucepan about medium heat, include the milk and warmth right up until it just begins to steam and tiny bubbles look, about 3 minutes — this is known as “scalding.” If you have an fast-go through thermometer, the milk must be about 180 levels.

In the jar of a blender, in this buy, mix the eggs, onion, flour, sugar, corn, butter and milk. This retains the eggs and hot milk divided until eventually blended, which stops curdling. Pulse about 6 moments, until finally the corn is effectively chopped but not pureed.

Grease a 8-inch sq. baking dish. Pour the combination into the dish and location it in the oven.

Bake for about 45 minutes, or until eventually the pudding is established, a knife inserted in the center will come out clear, and the edges are just starting to brown. The pudding nonetheless will be a little bit jiggly.

Put the baking dish on the table and serve spouse and children fashion.

Energy: 193 Total Excess fat: 12 g Saturated Fat: 6 g Cholesterol: 116 mg Sodium: 327 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugar: 6 g Protein: 6 g.

Recipe from Maureen Maloney.