There are hundreds of versions of corn pudding, a summertime staple in most parts of this country. This fool-proof recipe incorporates cheese — not a standard ingredient, but one that lends a savory richness to the casserole.
Decadently creamy and flecked with chives, this pudding is a delicious side dish, but it's not for dieters!
|8 medium||ears fresh corn (husks and silks removed)|
|3/4 cup||whole milk|
|3/4 cup||heavy (whipping) cream|
|several gratings of fresh nutmeg|
|1/4 teaspoon||cayenne pepper|
|2 cups||shredded sharp or extra-sharp cheddar cheese|
|1/4 cup||snipped chives|
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9 x 13-inch baking pan and set aside.
Cut the kernels off 4 ears of corn with a sharp knife and place in a bowl. Using the coarse side of a box grater, grate the remaining 4 ears of corn. Place the grated corn in a food processor and pulse to form a rough purée.
Bring a large bot of water to a boil.
Place the eggs, milk and cream in a large bowl and whisk to blend. Add the sugar, salt, nutmeg, and cayenne, and whisk to combine. Stir in the corn kernels, the corn purée, cheese and chives.
Transfer the mixture to the prepared pan. Place the baking dish in a roasting pan and carefully pour boiling water into the roasting pan until the level of water comes halfway up the sides of the baking dish. Transfer the roasting pan to the oven and bake until the pudding is puffed, set, and golden, 40 to 50 minutes.
Remove the baking dish from the water bath and set on a wire rack to cool for 5 minutes before serving.