Ingredients:
- 2 cups Corn Kernels (fresh or frozen, thawed and drained)
- 4 tbsp Unsalted Butter, melted and slightly cooled
- 3 Large Eggs, room temperature, lightly beaten
- 1 cup Heavy Cream, room temperature
- 1/2 cup Whole Milk, room temperature
- 1/4 cup Fine Yellow Cornmeal
- 2 tbsp All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch (20x20 cm) baking dish with butter.
- Prepare the Corn: If using fresh corn, slice the kernels off the cobs. Use the back of a knife to scrape down the cobs firmly to release the remaining corn “milk” and pulp into the bowl. This is critical for texture and flavor.
- Prepare Wet Ingredients: In a large bowl, lightly whisk the room temperature eggs. Whisk in the heavy cream, whole milk, and cooled melted butter until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cornmeal, flour, sugar, salt, and pepper until uniform to prevent clumps.
- Integrate: Gently pour the wet ingredients into the dry ingredients. Whisk slowly until just combined, being careful not to overmix the batter.
- Add Corn: Stir in the prepared corn kernels (and corn milk/pulp). Pour the batter immediately into the prepared baking dish.
- Bake with a Bain-Marie (Water Bath): Place the baking dish inside a larger pan. Carefully pour hot (but not boiling) water into the larger pan until it reaches halfway up the sides of the corn pudding dish. This ensures gentle, even cooking.
- Bake: Bake for 45–55 minutes. The edges should look set and lightly golden, but the very centre should still have a slight wobble.
- Test for Doneness: An inserted knife near the edge should come out clean. Avoid testing the absolute center.
- Cool and Rest: Carefully remove the baking dish from the water bath. Allow the Corn Pudding to rest on a cooling rack for 10 minutes before slicing and serving. It will continue to set as it cools.