Recipe: Southern sweet corn pudding
- 4 cobs sweet corn
- 1⁄4 cup unsalted butter
- 1⁄4 cup all-purpose flour
- 1 tsp kosher salt
- 1 cup 2% milk
- 1⁄2 cup sour cream
- 2 free-range eggs
- 2 tbsp granulated sugar
- 1 tsp medium grind cornmeal and pinch cayenne pepper
1 Preheat the oven to 350°F. Cut the corn kernels from the corn cobs using a serrated bread knife. Keep the cob flat on the cutting board and slice down, rotating the cob one quarter turn each time to evenly slice off the kernels. You should end up with about 2-1⁄2 cups. Place the kernels in a large bowl.
2 In a small saucepan, melt the butter over medium heat. Whisk in the flour and salt and cook, whisking constantly, for 2 to 3 minutes, until thickened and fragrant like shortbread.
3 Whisk in the milk, stirring constantly to prevent lumps, and cook over low heat for 1 to 2 more minutes, until the sauce is thickened and smooth.
4 Remove from the heat and stir in the sour cream.
5 In a small bowl, whisk the eggs with the sugar and add to the corn, stirring to combine. Add a little of the white sauce and combine to temper the eggs. Add the remaining white sauce, stirring to combine well.
6 Pour the mixture into a buttered 8" square baking dish. Sprinkle with the cornmeal and the cayenne pepper.
7 Bake on the centre rack of the oven for 45 to 50 minutes, until the top is beginning to brown and the centre still jiggles a bit. Serve warm or at room temperature.
Serves 4 to 6.