Active Time: 15 MinsTotal Time1 Hour 5 Mins
Yield: Serves 8
There are many recipes for corn pudding out there, but this one is a must-try because it bakes up wonderfully light, like cross between a custard and a souffle. The secret? Pureeing a portion of the corn kernels in the food processor until they are smooth. You can use fresh or frozen corn in this recipe, depending on availability.
Ingredients
- Baking spray with flour
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups fresh or thawed frozen yellow or white corn kernels, divided
- 3large eggs
- 2 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons finely chopped scallions, divided
How to Make It
Step 1
Preheat oven to 350°F. Generously coat a 9-inch square glass or ceramic baking dish with baking spray with flour. Stir together flour, sugar, salt, and pepper in a small bowl, and set aside.
Step 2
Pulse 1 cup of the corn kernels in a food processor until smooth, about 5 times, and set aside. Whisk eggs by hand in a large bowl until smooth and lightly beaten. Stir in flour mixture and milk until combined. Whisk in melted butter. Add corn puree, parsley, 1 tablespoon of the scallions, and remaining 2 cups corn kernels. Stir to combine well.
Step 3
Transfer corn mixture to prepared baking dish. Bake in preheated oven until lightly browned, puffed up all over, and fairly firm, about 40 minutes. Sprinkle corn pudding with remaining 1/2 tablespoon scallions. Serve hot or warm.
Source: Read Full Article
