Corn Pudding
Ingredients
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4 cups corn kernels
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1 cup heavy whipping cream
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¼ cup unsalted butter
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3 tablespoons sugar
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1 cup whole milk
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1 tablespoon all-purpose flour
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1 tablespoon cornmeal
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Simmer the corn
Place a large pot over medium heat and add the corn, heavy cream, butter and sugar. Stirring occasionally, bring the mixture to a simmer, then reduce the heat to low and cook until slightly thickened, 15 minutes.
4 cups corn kernels
1 cup heavy whipping cream
3 tablespoons sugar
¼ cup unsalted butter
pot
measuring cups
liquid measuring cup
spatula
measuring spoons
Blend the corn
Remove the pot from the heat and add the milk, stirring to combine. Using an immersion blender, carefully blend the corn mixture on low speed until the corn has broken down slightly but the mixture is still very chunky, about 30 seconds. Alternatively, add about half of the corn mixture to a conventional blender, blend until fairly smooth, and pour the blended corn back into the pot.
1 cup whole milk
immersion blender
Add the remaining dry ingredients
With the pot still off the heat, add the flour, cornmeal, salt and baking powder to the corn mixture. Whisk to combine.
1 tablespoon cornmeal
1½ teaspoons salt
1 tablespoon all-purpose flour
1 teaspoon baking powder
whisk
Add the eggs
One at a time, add the eggs to the pot, whisking each until fully incorporated before adding the next.
3 large eggs
Pour the batter into the June Pan
Coat the baking pan with nonstick spray. Pour the corn pudding into the prepared baking pan.
nonstick cooking spray
square baking pan
Bake the corn pudding
Transfer the baking pan to the middle shelf of the June Oven. Bake the corn pudding 40 minutes, until the top is light golden brown and the pudding is set. June will notify you when the corn pudding is ready.
Serve
Remove the corn pudding from the June Oven and set on a cooling rack. Allow to cool 5 minutes in the pan. Serve warm.
cooling rack