This recipe is so easy, gluten-free, and can be made for a simple weeknight dinner or for Thanksgiving!
- 5 tablespoons unsalted butter, softened and divided
- 1 medium onion, chopped
- 1 ¼ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 5 large eggs
- 2 cups heavy cream
- ¼ cup King Arthur Paleo Baking Flour (26g)
- 1 tablespoon sugar
- 3 cups frozen corn, thawed
- 2 tablespoons chopped fresh chives
Preheat the oven to 350°F.
In a small sauté pan over medium heat, warm 1 tablespoons of butter. Add the onion, ¼ teaspoon salt and ¼ teaspoon pepper and stirring occasionally, cook until the onions are soft, about 8-10 minutes. Set aside.
In a blender, combine the eggs, cream, Paleo Baking Flour, sugar, 3 tablespoons of butter, 2 cups of corn, the remaining 1 teaspoon of salt and ¼ teaspoon pepper and blend until smooth. Add the remaining 1 cup of corn and the caramelized onions and blend to the count of 5 seconds.
Thoroughly coat the inside of a 2 quart baking dish with the remaining 1 tablespoon of butter(I used 8Ã—11, but any 2 qt shape/size will work). Pour the mixture into the dish and bake for 40 minutes. Then cover with foil and bake for another 20-25 minutes, or until well browned and set in the middle with a slight jiggle. Serve warm.