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Creamy Corn Pudding

A combination of whole and grated kernels, as well as the "milk" from the cobs (which we collected by scraping the cleaned cobs with the back of a butter knife) delivered big corn flavor and an appealing texture. Sauteing the corn in butter before simmering it in heavy cream eliminated much of the corn's own liquid, banned any unsightly weeping, and deepened the sweet corn flavor. Cooking the pudding in a water bath prevented curdling for an event, creamy texture, and cayenne added some heat to counter the corn's natural sweetness. This recipe should be served hot and cannot be reheated, so plan ahead accordingly.

December 10, 2019 by Cook's Illustrated Holiday Entertaining
Creamy Corn Pudding

Main ingredient

Sweet Corn

Cook time

1 hour 15 minutes

Serving size

6 servings

Ingredients

  • 6 ears corn, husks and silk removed
  • 3 tablespoons unsalted butter, plus extra for baking dish
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 1 1/3 cups whole milk
  • 4 large eggs, lightly beaten
  • 1 tablespoon cornstarch

Recipe Preparation

  1. Cut kernels from 5 ears corn into medium bowl, then scrape cobs with back of butter knife over bowl to collect milk (you should have about 2 1/2 cups kernels and milk). Grate remaining 1 ear corn on board side of box grater (you should have about 1/2 cup grated kernels). Add grated kernels to bowl with cut kernels.
  2. Adjust oven rack to lower-middle position, place roasting pan on large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
  3. Melt butter in 12-inch skillet over medium heat. Add corn and cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar and cayenne and cook, stirring occasionally, until thickened and spoon leaves trail when pan bottom is scraped, about 5 minutes. Transfer mixture to medium bowl. Stir milk into mixture, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.
  4. Set filled dish in roasting pan or large baking dish already in oven. Fill outer pan with boiling water to reach halfway up inner dish. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish from water bath, let cook for 10 minutes, and serve.
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