Corn-Onion Pudding

Corn-Onion Pudding
  • PREP TIME
    10 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    9 People
  • VIEWS
    15

Experience the heartwarming embrace of this Corn-Onion Pudding. A symphony of sweet corn and savory onions, baked to golden perfection. This dish is a versatile delight, perfect as a comforting side or a light vegetarian meal. Prepare to be captivated by its simple elegance and rich, satisfying flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Cholesterol
    67 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    136 mg
  • Sugar
    4 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 400°F (200°C). (5 minutes)

02

Step
20 mins

Heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and caramelized, about 20 minutes. The key is low and slow for maximum sweetness.

03

Step
5 mins

In a shallow 9-by-9-inch oven-safe dish, combine the caramelized onions, corn, and chopped bell pepper. Distribute evenly.

04

Step
2 mins

In a separate bowl, whisk together the eggs and half-and-half until well combined. Season generously with salt and freshly ground black pepper.

05

Step
1 mins

Pour the egg mixture evenly over the vegetables in the dish, ensuring everything is submerged. Sprinkle the 1/2 cup of grated Parmesan cheese evenly over the top.

06

Step
35 mins

Bake in the preheated oven for 30-35 minutes, or until the pudding is set and the top is golden brown. For an extra touch of color, broil for the last 2-3 minutes, watching carefully to prevent burning. (35 minutes)

07

Step
10 mins

Remove from oven and let cool for at least 10 minutes before cutting into squares and serving. This allows the pudding to set properly.

For a richer flavor, use whole milk or cream instead of half-and-half.
Add a pinch of red pepper flakes for a touch of heat.
Fresh herbs such as thyme or chives can be added for an extra layer of flavor. Stir them into the egg mixture before baking.
This pudding can be made ahead of time and reheated. Cover and refrigerate after cooling completely.
For a dairy-free version, use almond milk and nutritional yeast in place of half-and-half and Parmesan cheese.

Corine Mcdermott

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 5 Ratings)
Total Reviews: (8)
  • Taya Schmitt

    Easy to follow and the pudding came out beautifully.

  • Janelle Tillman

    A great side dish for Thanksgiving or any special occasion.

  • Hugh Hammes

    I added a little bit of nutmeg and it was perfect.

  • Kristoffer Bogisich

    This recipe is amazing! My family loved it!

  • Linda Stehr

    My kids actually ate their vegetables! Huge win!

  • Muriel Schmitt

    Next time, I'll try adding some Gruyere cheese for a more complex flavor.

  • Franco Bergnaum

    I used frozen corn and it worked great!

  • Janelle Tillman

    The caramelized onions make all the difference. So delicious!

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