Makes 4 to 6 servings. Active time: 10 minutes. Total time: 55 minutes.
¾ cup wholemilk
3 large eggs
Scant ¼ cup (about 1 ounce) rough chopped fresh onion
1 tablespoon all-purpose
1 tablespoon granulated
1 15- ounce can whole- ker
½ stick (4 tablespoons) salted butter, melted, PLUS more for greasing the pan
Position a rack in the center of the oven and heat to 325 degrees.
In a small saucepan over medium heat, add the milk, and heat until it just begins to steam and tiny bubbles appear, about 3 minutes — this is called “scalding.” If you have an instantread thermometer, the milk should be about 180 degrees.
In the jar of a blender, in this order, combine the eggs, onion, flour, sugar, corn, butter and milk. This keeps the eggs and hot milk separated until blended, which prevents curdling. Pulse about 6 times, until the corn is well
chopped but not pureed.
Grease an 8- inch square baking dish. Pour the mixture into the dish and place it in the oven.
Bake for about 45 minutes, or until the pudding is set, a knife inserted in the center comes out clean, and the edges are just beginning to brown. The pudding still will be a bit jiggly.
Place the baking dish on the table and serve family style. Leftover corn pudding can be refrigerated in an airtight container for up to 4 days.
— Adapted from Maureen Maloney