Ingredients:

  • 4 Tbsp (½ stick) Unsalted Butter, melted, plus extra for greasing
  • 1 cup (8 fl oz) Heavy Cream (Double Cream)
  • 1/4 cup Granulated Sugar
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 3 large Eggs, lightly beaten
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Fine Yellow Cornmeal
  • 3 cups Fresh Corn Kernels (About 4-5 ears, or frozen/thawed)
  • 1 cup Creamed Corn (tinned)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 8x8 inch baking dish generously with butter.
  2. If using fresh corn, divide the kernels: use 2 cups (300g) of whole kernels, and lightly purée the remaining 1 cup (150g) with 1/4 cup of the heavy cream until slightly chunky. If using frozen, simply use as directed.
  3. In a large bowl, whisk together the melted butter, the remaining heavy cream, and the lightly beaten eggs.
  4. Whisk in the sugar, kosher salt, and black pepper until dissolved.
  5. Sift or gently whisk in the flour and cornmeal until just combined. Avoid overmixing; a few small lumps are acceptable.
  6. Gently fold in the whole corn kernels, the creamed corn from the tin, and the prepared puréed/blended corn mixture (if used). Ensure everything is evenly distributed.
  7. Pour the batter into the prepared baking dish. Place the dish carefully into the preheated oven.
  8. Bake for 45–50 minutes. The edges should look set and lightly golden brown, but the very centre should have a slight, gentle wobble.
  9. To check for doneness, a toothpick inserted halfway between the edge and the centre should come out mostly clean. If the top browns too quickly, loosely tent it with foil.
  10. Remove the Corn Pudding from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This allows the custard structure to firm up properly.