Recipes

Real Creamed Corn Pudding

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Real Creamed Corn Pudding

Real Creamed Corn Pudding

amanda

Equipment

  • - Mixer or Hand Blender: A hand blender for easily pureeing corn to achieve a creamy texture.

  • - Food Processor: An electric food processor that can efficiently chop or puree ingredients, such as the KitchenAid Stand Mixer Food Processor with 14-Cup Capacity.

Ingredients

  • 10 to 12 large ears of corn, shucked

  • 4 tablespoons (1/2 stick) butter, divided

  • 2 cups chopped onions

  • 1 cup chopped celery

  • 2 1/2 teaspoons coarse kosher salt, divided

  • 4 large eggs, separated

  • 1/2 cup crème fraîche or sour cream

  • 1/8 teaspoon freshly ground black pepper

Instructions

1

Instruction 1

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
2

Instruction 2

Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
3

Instruction 3

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
4

Instruction 4

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
5

Instruction 5

Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
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