Corn pudding
Food Wishes · ♥ 3.1K likes · 122K views · 56 min video
Read about sweet corn in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb frozen corn
Thaw and drain two pounds of frozen corn thoroughly and transfer it to a blender or food processor.
Corn pudding
How much you blend smooth can range from none to all of it, depending on how much whole corn you want in the pudding; he purees all of it.
- maple syrup
- 6 whole eggs
- milk
- 3 tsp kosher salt
- ¼ tsp cayenne
- all purpose flour
- baking powder
Add the maple syrup, the six whole eggs, a big splash of milk, three teaspoons of kosher salt, about a quarter teaspoon of cayenne, the all purpose flour and the baking powder.
Mix with a spatula first so the baking powder does not fly up, then pulse and blend on high until completely smooth.
- 1 stick melted butter
- heavy cream
Transfer to a mixing bowl and whisk in about two thirds of a stick of melted butter and the heavy cream until thoroughly combined, saving the last third of butter to grease the dish.
Pour into the greased baking dish set on a silpat-lined baking sheet, and tap it to bring air bubbles to the surface.
Bake in the centre of a 350F oven an hour to an hour and 15 minutes until beautifully brown and set.
It is done when a jiggle shows a wiggle but no liquid under the surface, and a toothpick or skewer comes out relatively clean.