Active Time: 10 MinsTotal Time1 Hour 10 Mins
Yield: Serves 12 (serving size: 3/4 cup)
We add just a touch of sugar to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé—rich and custardy, with bubbles of air within. It’s best served piping hot, but cold leftovers are good, too.
Ingredients
- Cooking spray
- 2 1/2 tablespoons unsalted butter
- 4 cups frozen corn kernels, thawed and patted dry
- 1 cup chopped yellow onion
- 1 tablespoon chopped fresh thyme
- 1 tablespoon minced garlic
- 1/2 cup thinly sliced scallions
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3 cups 2% reduced-fat milk
- 8large eggs, lightly beaten
Nutritional Information
- Calories 161
- Fat 7g
- Satfat 3g
- Unsatfat 3g
- Protein 8g
- Carbohydrate 17g
- Fiber 1g
- Sugars 6g
- Added sugars 1g
- Sodium 279mg
- Calcium 13% DV
- Potassium 6% DV
- Calories 161
- Fat 7g
- Satfat 3g
- Unsatfat 3g
- Protein 8g
- Carbohydrate 17g
- Fiber 1g
- Sugars 6g
- Added sugars 1g
- Sodium 279mg
- Calcium 13% DV
- Potassium 6% DV
How to Make It
Step 1
Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.
Step 2
Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
Step 3
Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.
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