Corn Pudding


Corn pudding is an American classic that never goes out of style. This version includes buttermilk to cut the richness of the custard. The secret is to watch the cooking time carefully and remove the pudding from the oven before it sets up completely.


3 large eggs
3 large egg whites
3 cups fresh corn kernels
2 tablespoons unbleached all-purpose flour
1 tablespoon minced fresh Italian parsley
1 teaspoon Sugar
1/2 teaspoon salt
  pinch cayenne pepper
1 cup heavy cream
3/4 cup buttermilk


Position a rack in the middle of the oven and preheat to 350 degrees F. Generously butter a 2-quart baking dish and set aside.

Whisk together the eggs and egg whites in a medium bowl. Add the remaining ingredients and blend thoroughly. Pour the mixture into the prepared pan.

Make a water bath by placing the pudding in a roasting pan and adding enough hot water to come halfway up the sides of the pudding.

Bake for 25 minutes and check for doneness. It's likely that the pudding will need another 5 or 10 minutes of baking, but be sure to undercook it slightly, because it will finish setting once removed from the oven. Serve warm.

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