Warm Corn Pudding

Name: Warm Corn Pudding
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, finely chopped; 3 cups fresh or frozen corn kernels; 4 eggs; 2 cups low-fat milk, whole milk, or half-and-half; 1 teaspoon sugar; 1 teaspoon Dijon mustard; Few drops of Tabasco sauce; 1/2 teaspoon salt; Chopped fresh chives, for garnish; Grated cheddar, for garnish

11 ingredients

10 steps

Ingredients

2 tablespoons unsalted butter
1 yellow onion, finely chopped
3 cups fresh or frozen corn kernels
4 eggs
2 cups low-fat milk, whole milk, or half-and-half
1 teaspoon sugar
1 teaspoon Dijon mustard
Few drops of Tabasco sauce
1/2 teaspoon salt
Chopped fresh chives, for garnish
Grated cheddar, for garnish

Directions

1

Place a large saute pan over medium-high heat and add the butter.
2

Add the onion and saute for about 7 minutes, until lightly browned.
3

Add the corn kernels and mix well.
4

Transfer to the slow cooker.
5

In a blender or with a whisk, beat together the eggs, milk, sugar, mustard, Tabasco sauce, and salt.
6

Pour over the vegetables in the cooker.
7

Cover and cook on low for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean.
8

Be careful not to overcook.
9

Allow the pudding to cool for at least 30 minutes before scooping into bowls.
10

Garnish each portion with the chives and cheese and serve at once.