Vicky Zeph, chef-owner, along with her brother Mike, of Zephs’ Restaurant in Peekskill, New York, makes the best corn pudding I have ever tasted. I like it because it isn’t overly sweet as some corn puddings can be. The only difference between Vicky’s pudding and the tart filling here is that she uses 15 ears of corn (9 grated and 6 with the kernels cut off). The resulting pudding holds its shape well enough to be spooned onto a plate without running. When I spoke with Vicky about this recipe, she agreed that less corn would make a creamier tart filling.