Savory Corn Pudding
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 8 to 10
Ingredients
1 tablespoon unsalted butter, softened, for greasing casserole dishTable salt 6 cups frozen corn 1 ½ cups heavy cream 6 large eggs, lightly beaten1 ½ cups shredded sharp cheddar cheese 1 tablespoon sugar ¼ teaspoon cayenne pepper 3 tablespoons chopped fresh basil
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2-quart casserole dish with butter. Bring large kettle of water to boil for water bath. Bring 2 quarts water to boil in large saucepan for corn.
- Add 1 tablespoon salt and corn to boiling water and cook for 1 minute. Drain in colander and dry with paper towels. Pulse 4 cups corn in food processor until rough puree forms, about ten 1-second pulses. Transfer to large bowl and stir in remaining whole corn, 1 teaspoon salt, cream, eggs, cheese, sugar, cayenne, and basil until combined.
- Pour corn mixture into casserole and transfer dish to roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Place roasting pan in oven and bake until pudding is set and a few brown spots appear around edges, 40 to 45 minutes. Remove casserole from water bath, transfer to wire rack, and let set for 5 to 10 minutes before serving.
- Make Ahead:
- The corn can be cooked, processed, and mixed with the whole corn, salt, cream, cheese, sugar, and cayenne up to 2 days in advance. Refrigerate until ready to use, then stir in the eggs and basil when ready to cook.
Yield
Serves 8 to 10Ingredients
1 tablespoon unsalted butter, softened, for greasing casserole dish
Table salt
6 cups frozen corn
1 ½ cups heavy cream
6 large eggs, lightly beaten
1 ½ cups shredded sharp cheddar cheese
1 tablespoon sugar
¼ teaspoon cayenne pepper
3 tablespoons chopped fresh basil
Ingredients
1 tablespoon unsalted butter, softened, for greasing casserole dish
Table salt
6 cups frozen corn
1 ½ cups heavy cream
6 large eggs, lightly beaten
1 ½ cups shredded sharp cheddar cheese
1 tablespoon sugar
¼ teaspoon cayenne pepper
3 tablespoons chopped fresh basil
Ingredients
1 tablespoon unsalted butter, softened, for greasing casserole dish
Table salt
6 cups frozen corn
1 ½ cups heavy cream
6 large eggs, lightly beaten
1 ½ cups shredded sharp cheddar cheese
1 tablespoon sugar
¼ teaspoon cayenne pepper
3 tablespoons chopped fresh basil
Why This Recipe Works
Our goal for this Savory Corn Pudding recipe was to keep the casserole close to its simple roots, but boost its flavor and improve on its typically gluey texture. In this recipe, we used frozen corn, a portion of which we pureed and a portion we left whole. Cheddar cheese, cayenne pepper, and basil help balance the sweetness and creaminess of the pudding. By baking the Savory Corn Pudding in a roasting pan surrounded by hot water, we prevented the pudding from cooking too quickly.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2-quart casserole dish with butter. Bring large kettle of water to boil for water bath. Bring 2 quarts water to boil in large saucepan for corn.
- Add 1 tablespoon salt and corn to boiling water and cook for 1 minute. Drain in colander and dry with paper towels. Pulse 4 cups corn in food processor until rough puree forms, about ten 1-second pulses. Transfer to large bowl and stir in remaining whole corn, 1 teaspoon salt, cream, eggs, cheese, sugar, cayenne, and basil until combined.
- Pour corn mixture into casserole and transfer dish to roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Place roasting pan in oven and bake until pudding is set and a few brown spots appear around edges, 40 to 45 minutes. Remove casserole from water bath, transfer to wire rack, and let set for 5 to 10 minutes before serving.
- Make Ahead:
- The corn can be cooked, processed, and mixed with the whole corn, salt, cream, cheese, sugar, and cayenne up to 2 days in advance. Refrigerate until ready to use, then stir in the eggs and basil when ready to cook.
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