Ingredients:

  • 4 Tbsp Unsalted Butter (plus extra for greasing)
  • 3 Large Eggs, room temperature
  • 1/4 cup Granulated Sugar
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Whole Milk
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Black Pepper, freshly ground
  • 16 oz Whole Kernel Corn (thawed and drained)
  • 75 oz can Cream-Style Corn

Instructions:

  1. Preheat your oven to 350°F / 180°C. Lightly grease the 9x9 inch baking dish with butter.
  2. Brown the Butter: Melt the 4 tablespoons of butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and nutty (about 3-4 minutes). Remove immediately and let cool slightly.
  3. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, salt, baking powder, and black pepper.
  4. Whisk Wet Ingredients: In a separate medium bowl, gently whisk the room-temperature eggs and sugar until just combined and slightly frothy.
  5. Add Dairy: Slowly whisk in the cooled brown butter, heavy cream, and whole milk until smooth.
  6. Form the Batter: Pour the wet mixture into the bowl of dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are acceptable.
  7. Fold in Corn: Gently fold in both the whole kernel corn and the cream-style corn using a spatula until evenly distributed.
  8. Bake: Pour the batter into the prepared baking dish. Place in the preheated oven and bake for 45 to 50 minutes. The pudding is ready when the edges are set and golden brown, and a knife inserted near the center comes out mostly clean.
  9. Rest: Remove the dish from the oven and let it rest on a wire rack for at least 10 minutes before slicing and serving. This allows the custard structure to finish setting—crucial for a clean slice.