- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 3/4 cups whole milk
- 4 cups fresh corn kernels (from 8 medium ears of corn)
- 3 large eggs
- Freshly ground pepper
- Preheat the oven to 375°. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking, until the sauce thickens, about 5 minutes.
- In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes.
- In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and season with pepper.
- Lightly grease a 9-inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly.
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