Target: 6 × 4 inches · landscape

Homestyle Corn Pudding

75 min · 8 servings

Ingredients

□ 1 tbsp unsalted butter, softened, for the casserole

□ 4 cups sweet corn kernels, fresh or thawed frozen

□ 3 large eggs

□ 1 cup heavy cream

□ 1 cup whole milk

□ 4 tbsp unsalted butter, melted and cooled slightly

□ 1/4 cup all-purpose flour

□ 1 1/4 tsp kosher salt

□ 1/4 tsp black pepper

1. Heat oven to 350 F; butter a 2-quart casserole. Measure 4 cups fresh or thawed corn kernels and pat dry.

2. Whisk eggs, cream, milk, melted butter, salt, and pepper. Whisk in flour until smooth.

3. Fold in corn kernels, keeping them whole, then pour into the buttered casserole.

4. Bake at 350 F until the top is lightly golden, edges set, and center softly trembles.

5. Rest 10 minutes, then spoon warm portions with plenty of corn and tender custard.

Cook’s note: Pull the dish while the center still trembles; it will finish setting as it rests.