Corn Pudding

Ingredients

• 6 cups fresh or frozen corn kernels
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon grated nutmeg

Before you cook

• Thaw the corn completely if frozen and drain off any water.
• Butter a 2-quart baking dish.
• Melt the butter and let it cool slightly so it does not scramble the eggs.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Puree 2 cups of the corn in a blender with the milk until fairly smooth.
3. Whisk the eggs in a large bowl until they are uniform.
4. Whisk in the cream, the corn puree, and the melted butter.
5. Stir the sugar, flour, salt, pepper, and nutmeg together in a small bowl.
6. Whisk the dry mixture into the custard until no lumps remain.
7. Fold in the remaining 4 cups of whole corn kernels.
8. Pour everything into the buttered dish.
9. Bake for 50 to 60 minutes until the edges are set and puffed and the center still wobbles slightly when nudged.
10. Let the pudding rest for 15 minutes, during which the center finishes setting.