Ingredients:

  • 4 Tbsp Unsalted Butter (Divided: 2 Tbsp for greasing, 2 Tbsp for sautéing)
  • 1 small Shallot or Yellow Onion, finely minced
  • 2 cups Fresh Corn Kernels (Off the cob)
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 Large Eggs, lightly beaten, room temperature
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Fine Yellow Cornmeal
  • 1 tsp Baking Powder
  • 1 tsp Granulated Sugar
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Cayenne Pepper (optional)
  • 1 cup Mature Sharp Cheddar Cheese, grated
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 tsp Fresh Thyme Leaves

Instructions:

  1. Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish generously with 2 Tbsp of softened butter.
  2. Melt the remaining 2 Tbsp butter in a medium skillet over medium heat. Add the minced shallots/onion and sauté for 3–5 minutes until softened and translucent, but not browned.
  3. Add 1 cup of the fresh corn kernels, thyme leaves, salt, pepper, and cayenne to the skillet. Cook for 3 minutes until the corn brightens. Remove from heat and allow to cool slightly.
  4. Prepare Creamed Corn Base: Place the remaining 1 cup of raw fresh corn kernels, the milk, and the heavy cream into a food processor or blender. Pulse until roughly chopped and creamy (do not purée completely). Set aside.
  5. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and sugar.
  6. Combine Wet Ingredients: Add the lightly beaten eggs to the corn/milk/cream mixture from Step 4. Whisk until just combined.
  7. Form the Batter: Pour the wet ingredients into the dry ingredients. Whisk quickly until just combined, stopping the moment the dry ingredients disappear to avoid developing gluten.
  8. Fold in Flavour Components: Gently fold in the cooled sautéed corn/shallot mixture, the grated Cheddar cheese, and the fresh chives using a rubber spatula.
  9. Bake: Pour the batter into the prepared baking dish. Place the dish on a middle rack in the preheated oven.
  10. Cook: Bake for 40 to 45 minutes. The pudding is done when the edges are set and lightly golden, and the very centre still has a slight, delicate wobble.
  11. Rest: Remove the pudding from the oven and let it rest on a wire rack for at least 10 minutes. This allows the custard to finish setting. Slice and serve warm.