Ingredients:

  • 2 cups (400g) Fresh or Frozen Sweet Corn Kernels (thawed, if frozen)
  • 1 cup (200g) Creamed Corn
  • ½ cup (115g) Unsalted Butter, melted, plus extra for greasing
  • 1 cup (240ml) Whole Milk
  • ½ cup (120ml) Heavy Cream
  • 4 large Eggs, lightly beaten
  • ¼ cup (50g) Granulated Sugar
  • 2 tbsp (15g) All-Purpose Flour
  • 1 tsp (6g) Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • A pinch of Nutmeg or Cayenne Pepper (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously grease the 8x8 baking dish with butter. Gently melt the ½ cup of butter and set aside to cool slightly.
  2. Prepare Wet Ingredients: In a large mixing bowl, gently whisk the 4 large eggs until just combined. Stir in the whole milk, heavy cream, and the slightly cooled melted butter.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the sugar, flour, salt, pepper, and nutmeg/cayenne. This ensures the flour is well dispersed.
  4. Incorporate Dry to Wet: Slowly pour the dry ingredient mixture into the wet ingredients, whisking gently until no streaks of flour remain. Do not over-mix.
  5. Fold in Corn: Fold in the whole corn kernels and the creamed corn using a spatula until the mixture is homogenous.
  6. Pour and Bake: Pour the entire mixture into the prepared baking dish. For the silkiest texture, you may place the baking dish inside a larger pan and fill the outer pan with boiling water (a bain-marie).
  7. Bake for 45 to 50 minutes. The pudding is done when the edges are set and golden brown, but the very centre still has a slight jiggle (like a set custard).
  8. Rest: Remove from the oven and let the corn pudding rest on a cooling rack for at least 10–15 minutes before serving. This allows the custard to firm up.