Swedish Corn Pudding
Swedish corn pudding is a pillowy, savory side dish with a texture that reminds me a little of scrambled eggs - a staple of my family's annual Thanksgiving dinner!
Equipment
- 2 1/2 quart round baking dish
Ingredients
For creamed corn:
- 3 tbsp salted butter
- 7 cups fresh or frozen corn
- 2/3 cup heavy cream
- 2 tbsp sugar
- 1 tsp garlic powder (optional)
- 1 cup whole milk
- 1/4 cup all-purpose flour
- salt + pepper to taste
For Corn Pudding:
- 5 eggs
- 1/4 cup whole milk
- 20 golden round (Ritz) crackers
- 2 tbsp salted butter
Instructions
Make creamed corn:
- Melt butter in a large saucepan over medium heat. Add corn, heavy cream, sugar and garlic powder. Stir and heat through.
- In a separate bowl, whisk together 1 cup milk and flour.
- Pour flour and milk into the saucepan and stir to combine.
- Cook until thickened, 5 minutes or so. Season to taste with salt and pepper.
Assemble Corn Pudding:
- Preheat oven to 350F.
- Pour creamed corn into a 2 1/12 quart casserole and let cool a little.
- Crack eggs into the corn mixture and stir thoroughly to combine.
- Add milk to casserole dish. Crush golden round crackers into dust and stir in.
- Cut butter into 5-6 smaller pats and arrange on top of the mixture.
- Bake for 90 minutes, or until golden brown and no longer jiggly in the center.