Chef John's Creamy Corn Pudding

A delicious and creamy corn pudding perfect for gatherings, made with sweet corn, eggs, and cream, seasoned with salt and cayenne pepper.

Ingredients

  • frozen yellow corn (907 grams)
  • maple syrup (45 grams)
  • large eggs (6 )
  • milk (120 milliliters)
  • kosher salt (9 grams)
  • cayenne pepper (0.5 grams)
  • all-purpose flour (30 grams)
  • baking powder (4 grams)
  • heavy cream (360 milliliters)
  • melted butter (120 milliliters)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
  2. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
  3. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
  4. Grease the baking dish with the rest of the butter. Pour batter into the baking dish. Bake in the preheated oven on the baking sheet until the pudding is browned and set, about 60 to 75 minutes, depending on the size and shape of your baking dish.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

  • kcal: 301
  • fat: 22 g
  • sats: 13 g
  • carbs: 23 g
  • fibre: 2 g
  • protein: 7 g
  • salt: 0.575 g