Corn Pudding
Heather Terhune
Chicago, IL
Chef demonstration
Soups & Sides
Summer
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
- 1 onion, chopped
- 4 extra-large eggs
- 1 cup buttermilk
- 1 cup half-and-half
- ½ cup sour cream
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup (6 ounces) grated extra-sharp cheddar
Method
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10 cup baking dish
Melt the butter in a very large sauté pan and saute the corn and onion over medium hear for 4
minutes. Cool slightly.
Whisk together the eggs, buttermilk, sour cream and half-and-half in a large bowl. Slowly whisk in the
cornmeal, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour
the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake
the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes
out clean.
Serve warm.
