Savory Corn Pudding
Why this recipe works:
Our goal for this Savory Corn Pudding recipe was to keep the casserole close to its simple roots, but boost its flavor and improve on its typically gluey texture. In this recipe, we used frozen corn, a portion of which we pureed and a portion we left whole. Cheddar cheese, cayenne pepper, and… read more
Our goal for this Savory Corn Pudding recipe was to keep the casserole close to its simple roots, but boost its flavor and improve on its typically gluey texture. In this recipe, we used frozen corn, a portion of which we pureed and a portion we left whole. Cheddar cheese, cayenne pepper, and basil help balance the sweetness and creaminess of the pudding. By baking the Savory Corn Pudding in a roasting pan surrounded by hot water, we prevented the pudding from cooking too quickly.less
Serves 8 to 10
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2-quart casserole dish with butter. Bring large kettle of water to boil for water bath. Bring 2 quarts water to boil in large saucepan for corn.
2. Add 1 tablespoon salt and corn to boiling water and cook for 1 minute. Drain in colander and dry with paper towels. Pulse 4 cups corn in food processor until rough puree forms, about ten 1-second pulses. Transfer to large bowl and stir in remaining whole corn, 1 teaspoon salt, cream, eggs, cheese, sugar, cayenne, and basil until combined.
3. Pour corn mixture into casserole and transfer dish to roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Place roasting pan in oven and bake until pudding is set and a few brown spots appear around edges, 40 to 45 minutes. Remove casserole from water bath, transfer to wire rack, and let set for 5 to 10 minutes before serving.
The corn can be cooked, processed, and mixed with the whole corn, salt, cream, cheese, sugar, and cayenne up to 2 days in advance. Refrigerate until ready to use, then stir in the eggs and basil when ready to cook.