Ingredients:

  • 4 Tbsp unsalted butter, divided
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 3 cups sweet corn kernels (fresh or frozen)
  • 1 (15-oz) can cream-style corn
  • 3 large eggs, lightly beaten
  • ¼ cup all-purpose flour
  • 2 Tbsp granulated sugar
  • ¾ tsp fine sea salt
  • ¼ tsp freshly ground black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 2-quart casserole dish (approx. 8x8 or 9x9 inch) with 1 tablespoon of the reserved butter.
  2. Melt the remaining 3 tablespoons of butter. In a large bowl, whisk together the melted butter, whole milk, and heavy cream.
  3. Gently whisk in the lightly beaten eggs until just combined; avoid over-whisking.
  4. In a separate small bowl, whisk together the flour, sugar, salt, and pepper.
  5. Add the dry mixture to the wet mixture and whisk only until smooth; a few small lumps are acceptable.
  6. Gently fold in the sweet corn kernels and the cream-style corn until evenly distributed.
  7. Pour the batter into the prepared casserole dish.
  8. Bake for 50–60 minutes, or until the top is beautifully golden brown and a thin knife inserted near the centre comes out mostly clean (it should still look slightly moist).
  9. Let the pudding rest on a wire rack for 10–15 minutes before slicing and serving warm.