Ingredients:

  • 3 cups Sweet Corn Kernels (Frozen, thawed, or fresh)
  • 1 (14.75 oz) can Creamed Corn
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 4 Large Eggs, room temperature
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2 Tbsp Granulated Sugar
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Ground Nutmeg

Instructions:

  1. Preheat your oven to 350°F (180°C). Liberally grease a 9x13 inch baking dish with butter or a non-stick spray.
  2. Melt the 1/2 cup of butter and set aside to cool slightly. In a large mixing bowl, lightly whisk the four large eggs until just combined and slightly frothy.
  3. Slowly whisk the whole milk and heavy cream into the eggs until fully incorporated. Whisk the slightly cooled melted butter into the liquid mixture.
  4. In a medium bowl, whisk together the sugar, flour, salt, pepper, and nutmeg until fully combined. Gradually add this dry mixture to the wet custard mixture, whisking until smooth and no flour streaks remain. Do not overmix.
  5. Gently fold in the three cups of sweet corn kernels and the entire can of creamed corn into the custard batter using a rubber spatula. Pour the complete corn mixture into the prepared baking dish.
  6. Bake for 50 to 60 minutes. The pudding is done when the edges are lightly golden brown and the centre is mostly set. A sharp knife inserted an inch from the centre should come out mostly clean. Avoid overbaking.
  7. Remove from the oven and allow the pudding to rest for 10 minutes before serving. This allows the custard to finish setting up perfectly.