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Thanksgiving Corn Pudding

November 10, 2020

Thanksgiving Corn Pudding

Ingredients

  • 2 cups Promontory, shredded 
  • 1 tablespoon olive oil 
  • 1/4 cup chopped shallots 
  • 2 garlic cloves chopped 
  • 1 teaspoon chopped fresh thyme 
  • 1/2 teaspoon chopped fresh sage 
  • 2 10 ounce bags of frozen corn that has been defrosted 
  • 1 cup heavy cream 
  • 3 eggs 
  • 1/2 cup melted butter 
  • 1/2 tablespoons sugar 
  • 3 tablespoons flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 2 tablespoons chopped green onion 

Directions

  1. Preheat oven to 350.
  2. Sautée shallots, garlic and fresh herbs in a pan with olive oil until translucent. Set aside.
  3. Combine all other ingredients except green onion in a bowl, reserving 1/2 cup shredded cheese. Add the shallots, garlic and herbs. Mix everything together until well combined.
  4. Pour into a buttered baking dish and sprinkle with remaining cheese and green onion. Bake for 45 minutes until set and golden brown. Serve warm and enjoy! 




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