Name: Creamy Corn Pudding
Total time: 1 h 15 min
Cuisine: SouthernUS & Canada
Ingredients: 6 ears corn (medium, fresh), husks and silk removed; 3 tablespoons unsalted butter plus extra for greasing baking dish; 2/3 cup heavy cream; 1 1/2 teaspoons table salt; 1 teaspoon granulated sugar; 1/4 teaspoon cayenne pepper; 1 1/3 cups whole milk; 4 large eggs , beaten lightly; 1 tablespoon cornstarch

Why This Recipe Works

To create a corn pudding recipe that would give us a tender, creamy custard with lots of corn flavor, we used a combination of whole and grated kernels, as well as the “milk” of the corn (gathered from scraping the cleaned cobs). First, we cooked the corn kernels in butter, then simmered them in heavy cream. Combining the cooked corn with four whole eggs and baking the mixture in a water bath gave our pudding a light, smooth, tender texture.

Instructions

Cut kernels from 5 ears of corn into medium bowl, then scrape cobs to collect milk in same bowl (you should have about 2½ cups kernels and milk). Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.

Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.

Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn kernels and grated corn. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened and spoon leaves a trail when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.

Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.