Southern Corn Pudding

Name: Southern Corn Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 ears fresh corn, kernels cut off (about 6 cups kernels); 1/2 cup whole milk; 1/2 cup heavy cream; 1/2 cup shredded white cheddar cheese; 2 eggs; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; Butter, for greasing the baking dish

A creamy, custardy corn pudding sweet with fresh kernels and sharp white cheddar.

Total time

55 min

Serves

8

Difficulty

Medium

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As seen on Episode 54

The pantry

kitchen

Essentials · serves 8

6 ears fresh corn, kernels cut off (about 6 cups kernels) 1/2 cup whole milk 1/2 cup heavy cream 1/2 cup shredded white cheddar cheese 2 eggs 1/2 teaspoon cayenne pepper Salt and pepper to taste Butter, for greasing the baking dish

·

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The preparation

7 steps, about 55 minutes start to finish.

01
Preheat oven to 350°F. Butter a 2.5-quart baking dish well.
02
Cut corn kernels off the cob and allow to rest in a bowl to collect the corn milk.
03
In a large mixing bowl, combine corn kernels (with their juices), milk, heavy cream, cheddar cheese, eggs, cayenne, salt, and pepper.
04
Mix until well combined.
05
Pour mixture into the prepared baking dish.
06
Bake for 35 minutes or until set and lightly golden on top.
07
Let rest 10 minutes before serving.

lightbulb The chef's notes

“Scrape the cobs after cutting to catch that starchy corn milk, it's what makes the pudding rich and creamy. Let it rest ten minutes out of the oven so it sets before you spoon it up.”

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