I may have mentioned a time or two that I love Paula Deen.  I've been a subscriber to her magazine for years.  A couple years ago, there was a spread in her Nov/Dec issue of Thanksgiving sides.  When I saw the recipe for Creamy Corn Pudding, I knew I had to try it.  And friends, it is fantastic.  This is different from her Corn Casserole that appears on the Food Network website-- that one features sour cream and cornbread mix.  This one has become a regular feature on our holiday table, and I hope it becomes one on yours! 

(Also, I was going to take a picture of it before we ate it on Thanksgiving... but that didn't happen.  You cannot put a pause between Creamy Corn Pudding fresh from the oven and hungry family members with plates and forks.  It's just not possible.  So pretend you see yummy corn deliciousness here.  Maybe next time I'll get to take a picture.)

Creamy Corn Pudding
Adapted from Cooking with Paula Deen

1/2 cup plus 2 tablespoons butter, divided
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 & 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar cheese
2 (1-pound) bags frozen niblet corn, thawed
1 & 1/2 cups round butter crackers, crushed

Preheat oven to 350. Lightly grease a 1 1/2 quart baking dish.

In a large skillet, melt 1/2 cup butter over medium heat. Add onion, cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.

In a large bowl, whisk together cream and eggs. Stir in cheese, corn, and onion mixture. Spoon into prepared baking dish. Top with crushed crackers and dot with remaining butter. Bake 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.



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