Ingredients:

  • 4 cups Fresh Corn Kernels (from 6-8 ears)
  • ½ cup Unsalted Butter, melted and cooled
  • 1 cup Whole Milk
  • ½ cup Heavy Cream (Double Cream)
  • 3 Large Eggs, room temperature
  • ¼ cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Baking Powder

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 9x9 inch baking dish with butter.
  2. Cut the kernels from the corn cobs. Then, using the blunt side of a knife or a box grater, scrape the residual 'milk' and pulp from the cobs into the bowl with the kernels. Set aside.
  3. In a large mixing bowl, whisk the whole milk, heavy cream, and slightly cooled melted butter until just combined.
  4. Incorporate the three large eggs, whisking vigorously until the mixture is uniform and pale yellow. Ensure the butter is not too hot.
  5. In a separate medium bowl, whisk together the flour, sugar, salt, pepper, and baking powder to ensure even distribution and prevent lumps.
  6. Pour the wet ingredients into the dry ingredients. Whisk quickly and briefly until just combined. Crucially, do not overmix.
  7. Gently fold the fresh corn kernels and their milky liquid into the batter using a rubber spatula.
  8. Pour the corn pudding mixture into the prepared baking dish. Tap the dish lightly on the counter to settle the batter.
  9. Place the dish in the preheated oven. Bake for 45 to 55 minutes, or until the edges are set and golden brown, and the centre has a slight, gentle wobble.
  10. Remove the dish from the oven and let it rest on a wire rack for at least 10 minutes before serving. This allows the custard to finish setting.