Corn PuddingPhoto Credit : Heath Robbins
When the first European settlers began experimenting with the “Indian” corn that sustained them, they found that this Native American grain was a better match for British-style puddings than breads. Vegetable puddings made with eggs and milk or cream were documented in English cookery books in the 17th century, so it wasn’t a big leap for New Englanders to begin cooking corn in custard. Corn pudding remains as simple and delicious today.
Note: Fresh corn kernels right off the cob are always best, but frozen corn will do in a pinch.
3 tablespoons salted butter, plus more for dish
2 cups whole corn kernels (see Note)
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon table salt
3 large eggs
1-3/4 cups milk
Preheat oven to 325° and grease a 1-1/2-quart casserole dish. Combine the butter, corn, flour, sugar, and salt in a blender or food processor and pulse until combined. Add eggs, one at a time, mixing after each addition. Add milk and blend. Pour into prepared dish and bake until set, about 1 hour, stirring once after 20 minutes.