Corn Pudding

Name: Corn Pudding
Yield: Serves 6
Ingredients: 4 ears corn, husked; 4 ears corn, husked; ½ cup (120 ml) heavy cream; 2 cups (480 ml) milk; 1 teaspoon plus a pinch of salt; ½ teaspoon freshly ground black pepper; 6 large eggs, separated; 3 ounces (85 g) sharp cheddar cheese, shredded (about 1 cup); ½ cup (1 stick/115 g) unsalted butter; ½ cup (70 g) cornmeal; 1 tablespoon extra-virgin olive oil; 1 sweet onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Corn pudding is like soft, creamy, decadent cornbread eaten with a spoon.

Ingredients

2 cups (480 ml) milk
½ cup (120 ml

Side dish
Vegetarian
Gluten-free
Summer

Method

Preheat the oven to 350°F 175°C). Butter a 10-by-15-inch (25-by-38-cm) baking dish.