Ingredients:

  • 1/4 cup (4 tbsp) Unsalted Butter, melted and cooled
  • 3 Large Eggs, room temperature
  • 2 oz Full-Fat Cream Cheese, softened
  • 2 tbsp Granulated Sugar (or 3 tbsp for sweeter)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 tbsp All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2 cups Fresh or Frozen Corn Kernels (thawed if frozen, divided)
  • 2 tbsp Chives or Spring Onions, finely chopped (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease the 8x8 inch baking dish with butter.
  2. Melt the 1/4 cup of butter and set it aside to cool slightly.
  3. Prepare the Corn Base: Transfer one cup (160g) of the corn kernels and 2 tablespoons (30ml) of the whole milk to a food processor or blender and blitz until completely smooth, forming a creamy paste. Set aside.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the room-temperature eggs, softened cream cheese, granulated sugar, salt, and pepper until the mixture is completely smooth.
  5. Add Dairy and Fat: Gradually whisk in the remaining whole milk, heavy cream, and the slightly cooled melted butter until fully incorporated.
  6. Sift the Dry: In a separate small bowl, whisk together the flour and baking powder.
  7. Combine Wet and Dry: Add the dry ingredients to the wet mixture in three stages, whisking gently until just combined. Be careful not to overmix.
  8. Fold in Corn: Gently fold in the pureed corn mixture, the second cup of whole corn kernels, and the chopped chives (if using). The batter should be smooth but still visibly dotted with whole kernels.
  9. Transfer and Bake: Pour the batter evenly into the prepared baking dish.
  10. Bake for 50–55 minutes. The pudding is done when the top is puffed, deep golden brown around the edges, and the centre is just set but still slightly wobbly.
  11. Rest: Remove the dish from the oven and allow it to rest on a wire rack for 10 minutes. This resting period is critical for the custard structure to set.
  12. Serve: Garnish with a few extra chopped chives, and serve warm.