Many people make corn pudding for Thanksgiving, however, there is nothing better than corn pudding using sweet summer corn fresh off the ear. This tender, creamy custard has lots of corn flavor from the combination of whole and grated kernels, as well as the “milk” of the corn. You may remember a few days ago when I posted the Corn Chowder that it was the first time I had “milked” a corn cob. Well I am now hooked! 🙂 The sweet corn milk in the pudding makes the fresh corn flavor shine through. Cooking the pudding in a water bath gives the pudding a light, smooth, tender texture. Don’t wait until November to give this delicious recipe a try. Pick up some fresh sweet corn and get cooking, after all this is the best time of year for this wonderful side dish. 😀
One Year Ago: Raspberry Sorbet
Creamy Corn Pudding
- 6 medium ears corn, 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
- Using chef’s knife or corn stripper, cut kernels from 5 ears of corn into a medium bowl; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Hold the stripped cobs over the bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into 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 mixture. Cook, stirring occasionally, until liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into prepared 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 corn pudding from water bath; cool 10 minutes and serve.
Yields: 6 servings
Source: Cook’s Illustrated, July 2000