Corn Pudding

Ingredients

• 1/4 cup unsalted butter (melted, divided)
• 1 (10-ounce) package frozen corn (thawed and patted dry (or 2 cups fresh corn kernels))
• 1 (15-ounce) can cream-style corn
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 3 to 5 dashes hot sauce (optional)
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons cornstarch

Instructions

1. 1

   Prepare: Place a rack in the center of your oven and preheat to 350°F. Generously brush a deep 8x8 inch baking dish or similar 1½-quart baking dish with melted butter (reserve the rest).

2. 2

   Mix: Place the thawed corn and creamed corn in a large bowl. Stir in the sugar, salt, onion powder, and hot sauce.

3. 3

   Whisk: In a separate bowl, whisk together the eggs, milk, and cornstarch. Stir in the reserved butter.

4. 4

   Combine: Pour the milk mixture into the corn mixture and stir to combine. Transfer to the prepared dish.

5. 5

   Bake corn pudding for 45 to 55 minutes, or until it's light golden brown and set at the edges but wobbles in the center when you shake the pan. If you insert a butter knife in the center, it will look moist but not raw. Let sit 5 minutes, then serve warm.