Ingredients:

  • 4 cups Fresh or Frozen Corn Kernels
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 3 Large Eggs, lightly whisked
  • 4 Tbsp Unsalted Butter, melted, plus extra for greasing
  • 1/3 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt (Kosher or Sea)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 9x13 inch or 8x8 inch baking dish with butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until thoroughly combined.
  3. In a separate bowl, whisk together the milk, heavy cream, eggs, and vanilla extract until smooth.
  4. Melt the 4 tablespoons of butter. Pour the melted butter into the wet mixture, whisking constantly. Gently fold in the corn kernels.
  5. Pour the wet ingredients (including the corn) into the dry ingredients. Gently fold everything together using a spatula until just combined. Do not overmix.
  6. Pour the batter evenly into the prepared baking dish.
  7. Bake for 55 to 65 minutes, or until the edges are lightly golden brown and a thin knife inserted near the centre comes out mostly clean.
  8. Let the pudding rest on a cooling rack for 10-15 minutes before slicing and serving warm.