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.
Corn-Onion Pudding
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING9 People
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VIEWS15
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
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Carbohydrate10 g
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Cholesterol67 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium136 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 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.
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RECIPE REVIEWS
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Please Rate
Taya Schmitt
Jun 29, 2025Easy to follow and the pudding came out beautifully.
Janelle Tillman
Jun 21, 2025A great side dish for Thanksgiving or any special occasion.
Hugh Hammes
Jun 16, 2025I added a little bit of nutmeg and it was perfect.
Kristoffer Bogisich
Jun 9, 2025This recipe is amazing! My family loved it!
Linda Stehr
Jun 7, 2025My kids actually ate their vegetables! Huge win!
Muriel Schmitt
Jun 6, 2025Next time, I'll try adding some Gruyere cheese for a more complex flavor.
Franco Bergnaum
Jun 5, 2025I used frozen corn and it worked great!
Janelle Tillman
May 21, 2025The caramelized onions make all the difference. So delicious!