Creamy Corn Pudding

Published July 1, 2000.

Why this recipe works:

To create a corn pudding recipe that would give us a tender, creamy custard with lots of corn flavor, we used a combination of whole and grated kernels, as well as the “milk” of the corn (gathered from scraping the cleaned cobs). First, we cooked the corn kernels in butter, then simmered them… read more

To create a corn pudding recipe that would give us a tender, creamy custard with lots of corn flavor, we used a combination of whole and grated kernels, as well as the “milk” of the corn (gathered from scraping the cleaned cobs). First, we cooked the corn kernels in butter, then simmered them in heavy cream. Combining the cooked corn with four whole eggs and baking the mixture in a water bath gave our pudding a light, smooth, tender texture.

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Serves 6 as a side dish

Ingredients

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