Corn Pudding
The easiest Corn Pudding you'll ever make!
Equipment
- 1 baking dish 9x11x2
- 1 blender
- 1 rubber spatula
- 1 whisk
- 1 colander
- 1 rimmed baking sheet pan 1/4-size
- 1 silicone pad
- 1 mixing bowl large
Ingredients
- 2 pounds sweet yellow corn Frozen, and thawed (reserve 1 cup, optional)
- 3 tbsps pure maple syrup
- 6 large eggs Room temperature
- 1/2 cup whole milk Substitute 2%
- 1/4 cup Mascarpone cheese Room temperature
- 3 tsps kosher salt
- 1/4 tsp cayenne pepper
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 cups heavy cream
- 8 tbsps butter Melted and unsalted
Instructions
- Preheat oven to 350°F.Line a rimmed baking sheet pan with a silicone pad. Place the 9x11 baking dish on the silicone pad.Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.Pulse the mixture until it begins to come together. Then increase the setting to high and blend until the mixture is completely smooth, 2-3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula, add the reserved whole corn kernels, and gently fold them into the batter until combined. Add the 6 eggs and 2/3 of the melted butter, and whisk to combine. Finally, add the heavy cream and whisk again to combine.Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is golden brown and set.Allow the Corn Pudding to rest for at least 20 minutes before serving.There you have it, the easiest Corn Pudding you'll ever make.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) It's a personal choice to add whole corn kernels, stirring them into the batter to give the pudding texture.
3) Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
4) After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.