Ingredients:

  • 4 Tbsp (56g) Unsalted Butter, melted, plus extra for greasing
  • 1 cup (240 ml) Whole Milk
  • 1/2 cup (120 ml) Heavy Cream
  • 3 large Eggs, lightly beaten
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 cup (30g) All-Purpose Flour, spooned and leveled
  • 1 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 cups Fresh or Frozen Sweet Corn Kernels
  • 1 can (14.75 oz / 418g) Canned Creamed Corn, undrained
  • 2 Tbsp Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 9-inch square baking dish or similar sized oven-safe casserole dish with butter.
  2. In a large mixing bowl, whisk together the melted butter, milk, heavy cream, and lightly beaten eggs until the mixture is homogenous.
  3. Whisk in the sugar, flour, salt, and pepper until the mixture is smooth and no lumps of flour remain.
  4. Gently fold in the whole corn kernels and the entire can of creamed corn using a rubber spatula. Mix just until combined—do not over-mix.
  5. Pour the batter evenly into the prepared baking dish.
  6. Bake for 50 to 60 minutes, or until the top is golden brown and a knife inserted near the centre comes out mostly clean (the centre should still have a slight custard jiggle).
  7. Remove from the oven and let the pudding rest on a wire rack for 10 minutes before slicing or spooning out. Garnish with fresh herbs, if using, and serve warm.