Corn Pudding

Ingredients

• 3 tbsp unsalted butter – melted (reserve a little to grease dish)
• 3 cups corn kernels – thawed if frozen; from about 4–5 ears if fresh
• 1.5 cups whole milk
• 0.5 cup heavy cream
• 4 large eggs – lightly beaten
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 2 tbsp all-purpose flour

Instructions

1. Heat the oven to 350°F (175°C). Place a rack in the center. Lightly grease a 2‑quart baking dish with a little of the melted butter.
2. In a blender, combine 1.5 cups of the corn kernels with the whole milk and heavy cream; blend until mostly smooth, 20–30 seconds. Set aside.
3. In a large bowl, whisk the eggs until combined. Whisk in the granulated sugar, kosher salt, and black pepper. Sprinkle in the all-purpose flour and whisk until smooth with no lumps.
4. Slowly whisk in the remaining melted butter, then gradually whisk in the blended corn-milk mixture. Stir in the remaining 1.5 cups corn kernels.
5. Pour the mixture into the prepared baking dish. Bake until the edges are puffed and golden and the center is just set but still slightly trembles when jiggled, 45–55 minutes; a thin knife inserted near the center should come out mostly clean.
6. Let rest 10 minutes to finish setting. Spoon warm to serve.