Corn Pudding
 
 
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Ingredients
  • 1 tbsp. unsalted butter, softened
  • 6 c. frozen corn (32-oz. or 2 lb.), thawed
  • 1 tbsp. granulated sugar
  • 1½ c. heavy cream
  • 6 lg. eggs, lightly beaten
  • 1½ c. shredded sharp Cheddar cheese
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 3 tbsp. chopped chives
Instructions
  1. Adjust oven rack to middle position and heat to 350°F. Grease a 2-quart casserole dish with butter. Bring a large kettle of water to a boil for water bath.
  2. Bring 2 quarts of water to a boil in a large saucepan for corn. Add corn to boiling water and cook for about 2 minutes. Drain.
  3. Add 1 tbsp. sugar to food processor. Add 4 cups of the corn and pulse until you have a rough puree. Transfer to a large bowl and stir in the remaining whole corn, cream, eggs, cheese, salt, cayenne,and chives until combined.
  4. Pour corn mixture into buttered casserole dish and transfer dish to a roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Carefully place roasting pan in the oven and bake until pudding is set and a few brown spots appear around edges and top, (40 to 45 minutes). Remove casserole from water bath, transfer to a wire rack and let stand for 5 to 10 minutes before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/corn-pudding/