Ingredients:

  • 4 cups Fresh Corn Kernels (or frozen, thawed)
  • 4 Tbsp Unsalted Butter, melted (plus extra for greasing)
  • 1/4 cup Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/4 cup All-Purpose Flour
  • 1/2 tsp Baking Powder

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch (20x20 cm) baking dish thoroughly with butter. If using fresh corn, slice the kernels off the cobs, then scrape the cobs with the back of a knife to release the 'corn milk' and pulp into your main mixing bowl.
  2. Optional Processing: Transfer 1 cup of the kernels and the scraped corn milk to a food processor. Pulse briefly (3–4 times) until chunky. Return this creamy pulp to the main bowl with the remaining whole kernels. Stir in the melted butter, granulated sugar, salt, and black pepper until well combined.
  3. In a separate medium bowl, whisk the flour and baking powder together thoroughly. Add the whole milk and heavy cream, whisking until smooth. Lightly beat the three eggs and whisk them into the cream mixture until just combined. Do not over-whisk.
  4. Pour the wet custard binder (milk/cream/egg mixture) into the corn mixture. Mix gently with a spatula until everything is just incorporated. Pour the mixture into the prepared baking dish.
  5. Bake for 45 to 55 minutes. The pudding is ready when the edges are set and golden brown, and the centre has a slight wobble but is mostly firm. A skewer inserted one inch from the edge should come out clean.
  6. Remove the Corn Pudding from the oven and let it rest for 10–15 minutes before slicing and serving. This resting period allows the custard to finish setting completely.