Corn Pudding

Corn has always been a part of the American harvest menu.

1 (20 ounce) bag frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk (2 percent)
2 eggs, beaten
1 (8 1/2 ounce) box corn muffin mix
1/2 teaspoon salt
1 cup (4 ounces) shredded Cheddar cheese
Fresh scallions

Heat the oven to 325 degrees F.

Add onion and frozen corn to your food processor.

Pulse until the corn is broken but not pureed, scraping the side of bowl as necessary.

Add milk and eggs and process.

Add muffin mix and salt and process.

Pour the mixture into a greased 11 3/4 x 7 1/2-inch baking dish.

Bake in 325 degree F oven 45-50 minutes or until outside crust is golden brown.

To add some extra flavor, sprinkle the top with cheese and garnish with fresh cut scallions.

Recipe and video provided courtesy of HolidayKitchen.tv