smittenkitchen
Corn Pudding
Corn pudding, quick to make and exactly the way I like it: cozy with brown butter (and don’t miss the optional hot honey brown butter drizzle), sour cream, and exactly one bag of frozen corn.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●blender
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat oven to 350°F. Coat a 5- to 6-cup baking dish (I’m using
(1/2 cup, 4 ounces, or 115 grams) unsalted butter8 tablespoonscup (180 grams) sour cream3/4(55 grams) all-purpose flour7 tablespoons(55 grams) cornmeal6 tablespoons
2
this ruffly 10″ quiche pan
3
) with butter or nonstick cooking spray.
4
In a food processor or high-powered blender, blend half — I just eyeball it — the corn until finely chopped.
5
Slice the butter into a few pieces. In a large sauté pan over medium heat, melt the butter and continue to cook it, stirring frequently, after it has melted — in a few minutes, light brown flecks will appear in the pan and it will smell toasty and wonderful. Briefly remove the pan from the heat; it will continue to cook to a nutty brown color just from the existing heat in the pan.
6
Pour off 2 tablespoons of the brown butter into a small dish and set aside. [See alt brown butter hot honey drizzle suggestion at the end.]
(1/2 cup, 4 ounces, or 115 grams) unsalted butter8 tablespoonstablespoons (20 grams) granulated sugar1 1/2(55 grams) all-purpose flour7 tablespoons(55 grams) cornmeal6 tablespoons
7
Add whole corn kernels, blended corn, salt, and cayenne to the brown butter in the pan and cook over medium-high heat, stirring, for 4 to ⏱️ 5 minutes, until the corn is tender and brighter yellow. Scrape the corn and every single fleck of brown butter into a large bowl and whisk in sour cream. If the mixture still feels piping hot, let it cool for ⏱️ 5 minutes. If the sour cream cooled it to warm, no need to.
corn kernels, frozen (from a 10-ounce or 283-gram bag; no need to defrost) or fresh2 cups(1/2 cup, 4 ounces, or 115 grams) unsalted butter8 tablespoons(55 grams) all-purpose flour7 tablespoons(55 grams) cornmeal6 tablespoons
8
Whisk in eggs until well-combined. Sprinkle sugar and baking powder over batter surface and whisk thoroughly to ensure it’s well-distributed through the batter. Add flour and cornmeal and mix until just combined. Scrape batter into prepared dish.
(1/2 cup, 4 ounces, or 115 grams) unsalted butter8 tablespoonslarge eggs2(55 grams) all-purpose flour7 tablespoons(55 grams) cornmeal6 tablespoons
9
Bake for 15 to ⏱️ 20 minutes, until a toothpick inserted into the center comes out batter-free. Immediately drizzle reserved brown butter over batter. Add a few flakes of sea salt too, if you wish. Eat warm
10
: Corn pudding keeps fantastically; I’d limit it to just one day at room temperature or keep it in the fridge for 3 to 4 days. Rewarm in a low oven.
11
With a brown butter hot honey drizzle:
12
Whisk 1 to 2 tablespoons, to taste, hot honey (
(1/2 cup, 4 ounces, or 115 grams) unsalted butter8 tablespoonstablespoons (20 grams) granulated sugar1 1/2(55 grams) all-purpose flour7 tablespoons(55 grams) cornmeal6 tablespoons
13
are great ones) into the reserved brown butter. Warm gently if the mixture is not runny/pourable before drizzling it over the finished corn pudding.
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