Active Time
25 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 10
© Earl Carter

How to Make It

Step 1    

Preheat the oven to 350°. Butter a 10-by-15-inch baking dish. In a large saucepan, bring the milk and cream to a simmer over moderate heat. Add the corn, cover and cook over moderately low heat, turning a few times, until tender, about 10 minutes.

Step 2    

Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 8 minutes.

Step 3    

Transfer the corn to a plate and let cool. Remove the saucepan from the heat and swirl in the butter until melted. Let cool to room temperature. Using a serrated knife, cut the kernels off the cobs and add to the saucepan. Scrape the onion into the saucepan. Whisk in the cornmeal, egg yolks, cheddar, the 1 teaspoon of salt and the pepper.

Step 4    

In a large stainless steel bowl, beat the egg whites with the pinch of salt at high speed until firm peaks form. Fold the whites into the corn mixture and pour into the prepared baking dish. Bake for about 30 minutes, until the corn pudding is puffed and golden brown. Let the pudding rest for about 5 minutes before serving.

Make Ahead

The pudding can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: redgirl1507

Review Body: This was tasty enough, but honestly wasn't that much better than the Jiffy cornbread recipe. Needed more salt, less butter, and I had to cook it for closer to 45 minutes to get it to set. I thought the fresh corn would really elevate it, but overall I was not blown away. 

Review Rating: 3

Date Published: 2016-11-25