Savory Corn Pudding

3 Reviews
From: EatingWell Magazine November/December 2012

This corn pudding recipe gets a flavorful twist from the addition of vanilla bean. Though you may think of vanilla only when it comes to dessert, this is a great example of how wonderful it can be in savory dishes. The scent of the vanilla enhances the buttery corn and custard taste of the casserole.

Ingredients 12 servings

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  • 3 cups low-fat milk
  • 2 tablespoons honey
  • 1 vanilla bean
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 3 cups frozen corn, thawed
  • 2 cups finely diced onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large eggs
  • 1/2 cup white whole-wheat flour (see Tip) or all-purpose flour
  • 1/2 cup fine cornmeal, preferably whole-grain

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a shallow 3-quart baking dish with cooking spray.
  2. Heat milk and honey in a medium saucepan over medium-low heat. Cut vanilla bean in half lengthwise. Use the tip of the knife to scrape the seeds into the milk and add the pod. As soon as bubbles cover the surface of the milk, turn off the heat and let the vanilla steep for 10 minutes. Discard the pod.
  3. Meanwhile, heat butter and oil in a large skillet over medium-high heat. Add corn, onion, salt and pepper; cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Remove from the heat. Carefully pour the vanilla milk into the skillet with the vegetables and whisk until well blended.
  4. Whisk eggs in a large bowl. Sprinkle flour and cornmeal over the eggs and whisk to combine. Whisk 2 tablespoons of the corn-milk mixture into the egg mixture. Then whisk the rest of the corn-milk mixture into the egg mixture until combined. Pour into the prepared baking dish.
  5. Bake the corn pudding until a toothpick inserted in the center comes out clean and the top is golden brown, 45 to 50 minutes. Let stand for 10 minutes before serving. Serve warm.
  • Tip: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 152 calories; 4 g fat(2 g sat); 2 g fiber; 24 g carbohydrates; 6 g protein; 30 mcg folate; 52 mg cholesterol; 8 g sugars; 0 g added sugars; 309 IU vitamin A; 3 mg vitamin C; 92 mg calcium; 1 mg iron; 339 mg sodium; 266 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1/2 vegetable, 1/2 low-fat milk, 1/2 fat

Reviews 3

September 26, 2014
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By: EatingWell User
Delicious comfort food I've made this twice now, and it's great. The vanilla enhances the corn taste (the second time I didn't have a bean, so used a little dash of extract, and it was fine). It bakes up beautifully, slices well, makes good leftovers. I made 1/2 recipe in a pie pan, worked well.
November 28, 2013
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By: EatingWell User
Not good for make ahead I really wanted to like this, typically like custardy dishes. Mixed multiple dishes two hours ahead for Thanksgiving dinner and lined them up for their turn to be added to the oven. This was a disaster for this dish. The flour and cornmeal settled to the bottom. When cooked, I had a thick crust on the bottom and curdled custartd on the top. But the real nail in the coffin for this dish was that the flavor profile was so bland. I know the settling was my fault (should have given it a final stir it before putting it in the oven ) but I won't be giving it another shot because the flavor wasn't there. Pros: none Cons: boring
November 14, 2012
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By: EatingWell User
Very tasty I made this for a Thanksgiving Pot Luck and people were scraping the crumbs. Will make this often.