70 minutes
A classic, heartwarming corn pudding recipe from the celebrated Southern chef Edna Lewis, showcasing the simplicity and elegance of fresh corn.
Fresh Corn, kernels halved and scraped
0 ears
Sugar, granulated
tablespoons
teaspoons
Large Eggs, beaten
each
cups
Unsalted Butter, melted
tablespoons
Fresh Nutmeg, grated
to taste
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and butter a 1 1/2-quart baking dish.
2. Prepare Corn
Slice the kernels from fresh ears of corn, cutting off only half the kernels. Then scrape the remaining bits and milk of the corn into a mixing bowl.
3. Mix Corn with Sugar and Salt
Sprinkle sugar and salt over the corn in the mixing bowl, tossing to create an even mixture.
4. Combine Eggs and Milk
In a separate bowl, whisk together the large eggs and whole milk.
5. Add Egg Mixture to Corn
Pour the egg and milk mixture over the corn, stirring to combine.
6. Add Melted Butter
Fold in the melted butter into the corn mixture.
7. Transfer Mixture to Baking Dish
Spoon the corn mixture into the prepared baking dish, smoothing the top.
8. Grate Nutmeg and Prepare Water Bath
Grate fresh nutmeg over the surface of the corn mixture. Place the baking dish into a larger baking dish or roasting pan, and pour in hot water to come halfway up the sides of the corn pudding dish.
9. Bake
Bake the corn pudding for 40 to 50 minutes at 350 degrees Fahrenheit (175 degrees Celsius) until the top is golden and a knife inserted into the center comes out clean.
10. Rest and Serve
Remove the corn pudding from the oven and let it rest for a few minutes before serving.
Choose fresh, sweet corn with plump kernels. Fresh corn's natural sugars will caramelize during baking, enhancing the flavor. If fresh is not available, opt for high-quality frozen corn but avoid canned corn.
Remove the pudding when there is a slight jiggle in the center; it will continue to set as it cools.
Use a shallow baking dish and place it in a water bath during baking for gentle and even cooking.
Use the back of your knife to scrape the cobs after cutting off the kernels to release the "corn milk," which adds creaminess and flavor to your pudding.
Use an oven thermometer to ensure accurate temperature, which is crucial for proper cooking.
Comments (0)