pat's Recipe

Corn Pudding

Category: Vegetable

4 cups corn kernels, any liquid reserved
4 Tbsp unsalted butter
2/3 cup heavy cream, NOT ultra-pasteurized
2 tsp kosher or sea salt
1/2 tsp freshly ground white pepper
1 1/3 cup whole milk
4 large eggs, beaten lightly
1 Tbsp cornstarch

Preheat oven to 350F. Set a pan of water on to simmer for the hot water bath for the pudding. In a large skillet (preferably non-stick), melt the butter over medium high heat. Add the corn kernels and liquid, and saute stirring frequently, until the liquid has almost completely evaporated and the corn is bright yellow (assuming it is yellow corn). Add the cream, salt and pepper, and continue to cook, stirring occasionally, until the mixture has thickened and a spoon leaves a trail on the bottom of the skillet, about 5-7 minutes. Cool to room temperature. Whisk together the milk, eggs and cornstarch. Add to the corn mixture, and transfer to a buttered 9" square baking dish. Place in a large baking dish and fill the larger dish with simmering water to come 1/2 way to 2/3 of the way up the sides of the baking dish holding the corn mixture. Bake until a knife inserted into the center of the corn mixture comes out clean, 25-30 minutes. Remove from the hot water bath and serve.

serves 6-8