This recipe for Corn Pudding is not overly sweet and uses two textures of fresh corn; pureed and crisp kernels. The custard that holds it all together is both fluffy and creamy. It is the perfect side dish to go with any meal. Enjoy!
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 teaspoon Baking powder
1/2 teaspoon freshly ground pepper
3 cups fresh corn kernels, divided (about 3 ears corn)
3 large eggs
1 1/2 cups 2% milk
1/2 cup whipping cream
1/4 cup unsalted butter, melted
Preheat oven to 350ºF. Spray a 9-inch glass or ceramic baking dish with non-stick spray.
In a small bowl combine flour, sugar, salt, baking powder, and pepper.
Cut corn from cobs and scrape cobs with a knife to get the “corn milk.” Process 1 cup corn in a food processor until smooth, about 8 pulses. Reserve remaining 2 cups corn.
Whisk eggs. Whisk in milk and whipping cream. Add flour mixture then butter. Stir in corn puree and reserved 2 cups corn.
Pour into prepared baking dish. Bake 40 minutes or until puffed all over and golden brown. Casserole will be fairly firm but will jiggle when gently shaken. Makes 8 servings. Tip: To substitute iodized salt for kosher salt; 1 teaspoon kosher salt = 1/2 teaspoon iodized salt.
Published in The News & Neighbor on June 3, 2020.