Savory Corn Pudding

Bake a soft, lightly savory corn custard with chives until just set, with creamy edges and a tender center.

Prep: 15 min · Cook: 45 min · Yield: 6 · Method: Oven

Ingredients

• 4 cups corn kernels
• 3 large eggs
• 1 cup whole milk
• 0.5 cup heavy cream
• 0.333 cup yellow cornmeal
• 2 tablespoons unsalted butter
• 2 tablespoons fresh chives
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 350°F. Butter a 2-quart baking dish with 1 tablespoon of the butter. (about 5 min) — 350°F
2. If using frozen corn, thaw it and pat it dry. If using fresh corn, cut the kernels from the cobs. Melt the remaining 1 tablespoon butter. (about 5 min)
3. In a large bowl, whisk the eggs, milk, cream, cornmeal, salt, and pepper until smooth. Stir in the corn, chives, and melted butter. (about 5 min)
4. Pour the mixture into the prepared baking dish and spread it evenly. (about 2 min)
5. Bake until the edges are set and lightly golden and the center has only a slight wobble, 40 to 45 minutes. For food safety, the center should reach 160°F on an instant-read thermometer. (about 45 min) — 350°F
6. Rest the pudding for 10 minutes before serving; the custard will finish setting as it cools slightly. (about 10 min)