RecipesMagazine

Real Creamed Corn Pudding

Real Creamed Corn Pudding
You can never have too many side dish recipes, so give Real Creamed Corn Pudding If you have pepper, eggs, coarse kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Using large holes on box grater, grateenough corn into large measuring cup toyield 4 generous cups of thick milky pulp.
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CornCorn
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Measuring CupMeasuring Cup
Box GraterBox Grater
2
Preheat oven to 425°F. Melt 2tablespoons butter in heavy large skilletover medium-low heat.
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ButterButter
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OvenOven
3
Add onions andcelery; sprinkle with 1/2 teaspoon coarsesalt. Sauté until tender but not brown, 10 to12 minutes. Scrape mixture into bowl.
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OnionOnion
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BowlBowl
4
Whisk egg yolks in large bowl 2minutes. Stir in corn mixture, onion mixture,crême fraîche, 1/8 teaspoon pepper, andremaining 2 teaspoons coarse salt.
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Coarse SaltCoarse Salt
Egg YolkEgg Yolk
PepperPepper
OnionOnion
CornCorn
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WhiskWhisk
BowlBowl
5
Whiskegg whites in medium bowl until stiff butnot dry; fold into corn batter in 2 additions.
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CornCorn
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BowlBowl
6
Place remaining 2 tablespoons butterin 10- to 12-cup cast-iron skillet or bakingdish.
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Frying PanFrying Pan
7
Transfer to oven and heat until butterbegins to brown, about 4 minutes.
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OvenOven
8
Brushbutter over inside of skillet.
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Frying PanFrying Pan
9
Add pudding.
10
Bake pudding 15 minutes. Reduce oventemperature to 350°F.
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OvenOven
11
Bake pudding untilset and golden, about 30 minutes longer.
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OvenOven
12
Let stand 5 to 10 minutes before serving.
DifficultyHard
Ready In45 m.
Servings12
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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