One Pot Corn Pudding

One Pot Corn Pudding

·        3 tablespoon unsalted butter

·        31/2 cups of frozen, canned (drained) or fresh corn kernels

·        ½ Onion finely chopped

·        1 fresh rosemary or thyme sprig (optional)

·        salt and black pepper

·        1/4 cup all-purpose flour

·        1/4 cup fine or coarse yellow cornmeal

·        1 teaspoons baking powder

·        1/2 cup sour cream

·        2 large eggs

·        3/4 cups grated Cheddar or Parmesan

1.    Preheat the oven to 350 degrees.

2.    Add 3 tablespoons butter to 1.5-quart stove top, yet oven ready pan or Dutch oven. Put on stovetop and melt on medium high.

3.    Add onions and herb until gently sautéed, about 3-4 minutes.

4.    Add the corn, 1/2 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally for about 5 minutes. Take off the heat.

5.    Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Stir to combine You don’t need to over mix.

6.    In a bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined.

7.    Spread evenly, then sprinkle with the remaining 1/2 cup of cheese. Bake until the cheese is just melted for 35-40 minutes.

8.    Broil for a few minutes under broiler for a golden top!