Ingredients:

  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 large Eggs, lightly beaten
  • 1/4 cup Unsalted Butter, melted (plus extra for greasing)
  • 1/2 cup fine grind Yellow Cornmeal
  • 1 tablespoon All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 (15-ounce) can Whole Kernel Corn, drained
  • 1 (15-ounce) can Creamed Style Corn, undrained

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9-inch square baking dish (or similar 2-quart capacity) with butter.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper until thoroughly combined.
  3. Lightly whisk the eggs, milk, and heavy cream together.
  4. Pour the wet mixture into the dry ingredients. Whisk gently until just combined; do not overmix. A few small lumps are acceptable.
  5. Gently fold in the drained whole kernel corn and the creamed corn using a rubber spatula.
  6. Slowly drizzle the melted butter into the batter while gently folding until just incorporated.
  7. Pour the batter into the prepared baking dish.
  8. Bake for 45 to 55 minutes. The pudding is done when the edges are golden brown, the center is mostly set, and a toothpick inserted near the center comes out clean or with moist crumbs attached.
  9. Let the corn pudding rest on a cooling rack for at least 10 minutes before slicing and serving hot.