Ingredients:

  • 3 cups Fresh Corn kernels (approx. 5-6 large ears)
  • 4 Tbsp Unsalted Butter, divided
  • 2 medium Shallots, finely diced
  • 2 cloves Garlic, minced
  • 3 Large Eggs, lightly beaten
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/4 cup All-Purpose Flour, sifted
  • 2 Tbsp Yellow Cornmeal, fine grind
  • 1 cup Sharp Cheddar Cheese, grated
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Sea Salt, divided
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Cayenne Pepper (Optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish generously with butter or cooking spray.
  2. Prepare the Corn: Cut the corn kernels from the cobs. Take half of the remaining cobs and use the back of a knife or a box grater to scrape the 'milk' and pulp into a bowl. Combine the whole kernels and the scraped corn.
  3. Sauté Aromatics: Melt 1 Tbsp of butter in a skillet over medium heat. Add the diced shallots and sauté until translucent (3–4 minutes). Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat and set aside to cool slightly.
  4. Melt Butter: Gently melt the remaining 3 Tbsp of butter and let it cool slightly.
  5. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, salt, pepper, and cayenne.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, and heavy cream until fully combined.
  7. Form the Batter: Pour the wet mixture and the melted butter into the dry ingredients. Whisk until just combined—be careful not to overmix.
  8. Fold in Fillings: Gently fold in the prepared corn mixture, the sautéed shallot/garlic, 3/4 cup of the grated cheddar cheese, and the fresh chives.
  9. Transfer and Top: Pour the batter into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  10. Bake: Bake for 45 to 50 minutes. The pudding is done when the edges are golden brown, the top is set, and the centre has a slight, gentle wobble.
  11. Rest and Serve: Remove the pudding from the oven and let it rest on a cooling rack for at least 10 minutes before slicing and serving. Garnish with remaining chives.