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Corn Pudding

Heather Terhune
Chicago, IL

Chef demonstration
Soups & Sides

  • 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

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.

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