Real Creamed Corn Pudding

Ingredients for Real Creamed Corn Pudding

• 10 to 12 large ears of corn, shucked

• 4 tablespoons (1/2 stick) butter, divided

• 450g chopped onions

• 100g chopped celery

• 2 1/2 teaspoons coarse kosher salt, divided

• 4 large eggs, separated

• 120ml crème fraîche or soured cream

• 1/8 teaspoons freshly ground black pepper

How to make Real Creamed Corn Pudding

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

Preheat oven to 218°C. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoons coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoons pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temperature to 177°C. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.