Name: Corn Pudding
Total time: 1 h 15 min
Yield: Serves 6 to 8
Cuisine: US & Canada
Ingredients: 1 pound (454 grams) frozen corn; 173 grams (¾ cup) heavy cream; 71 grams (½ cup) all-purpose flour; 47 grams (⅓ cup) cornmeal; 50 grams (¼ cup) sugar; 11/4 teaspoons salt; 1/4 teaspoon baking soda; 237 grams (1 cup) sour cream; 86 grams (6 tablespoons) unsalted butter, melted; 1 large egg, lightly beaten

Why This Recipe Works

Recipes for this rustic, soufflé-like casserole often call for boxed corn muffin mix and canned cream corn, but we wanted a fresher take on corn pudding. We swapped out the creamed corn for frozen corn kernels, which are still convenient but have better texture and more flavor than canned. To ensure a silky base with the flavor of sweet corn, we buzzed some of the kernels with cream in a blender. In place of the boxed muffin mix, we simply combined flour, cornmeal, salt, sugar, and a touch of baking soda; for rich flavor and light texture, we added plenty of sour cream and melted butter. The sweet spot for baking turned out to be about 35 minutes in a 400-degree oven—this was just enough time to set the pudding without drying it out.

Before You Begin

Note that the corn is divided after being microwaved. You can substitute 1 pound of fresh corn kernels (from about four cobs) for the frozen corn, if desired. To double this recipe, bake the pudding in a 13 by 9-inch baking dish and increase the baking time to 45 to 50 minutes.

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine 1 pound frozen corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.

Combine 173 grams (¾ cup) heavy cream and 1½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk71 grams (½ cup) all-purpose flour, 47 grams (⅓ cup) cornmeal, 50 grams (¼ cup) sugar, 1¼ teaspoons salt, and ¼ teaspoon baking soda together in large bowl. Whisk 237 grams (1 cup) sour cream, 86 grams (6 tablespoons) melted unsalted butter, 1 large lightly beaten egg, pureed corn mixture, and remaining corn together in separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.

Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.