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Custardy Corn Pudding
Melissa Hart

Custardy Corn Pudding

Corn pudding belongs between spoon bread and custard: soft enough to scoop, firm enough to hold on the plate. Whole kernels keep it from feeling like dessert. Pull it when the center still trembles slightly, because a fully rigid center becomes rubbery as it sits.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups corn kernels thawed if frozen
  • 4 large eggs
  • 2 cups whole milk
  • 4 tbsp unsalted butter melted
  • 3 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 350°F and butter a 2-quart baking dish.
  2. Whisk the eggs, milk, melted butter, flour, sugar, salt and pepper until no flour lumps remain.
  3. Fold in the corn and pour the mixture into the prepared dish.
  4. Bake for 45 to 50 minutes until the edges are set and lightly browned but the center still gives a small jiggle.
  5. Rest for 10 minutes before spooning so the custard finishes setting.