The Southern holiday sideboard isn’t complete without a pan of cheesy and creamy corn pudding. This version, made with fontina or Swiss cheese, is more savory than sweet. If fresh corn isn’t in season, you can use frozen corn. Drain the thawed corn well so it doesn’t make the casserole watery.
4 large eggs
2 1/2 cups half-and-half
2 (15-oz.) pkg. frozen corn, thawed
8 ounces fontina or Swiss cheese, shredded (about 2 cups)
1/2 cup grated yellow onion (from 1 large onion)
6 tablespoons all-purpose flour
2 teaspoons minced garlic (about 2 garlic cloves)
2 tablespoons chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh thyme, plus more for garnish
2 teaspoons kosher salt
1 teaspoon black pepper
How to Make It
Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives.