Corn Pudding: The Ultimate Silky Baked Custard Recipe
Corn Pudding should be a silky, not stodgy, baked custard. This Homemade Corn Pudding Casserole recipe uses fresh corn and a water bath for the ultimate, velvet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastedessert.com.
Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups Corn Kernels (fresh or frozen, thawed and drained)
- 4 tbsp Unsalted Butter, melted and slightly cooled
- 3 Large Eggs, room temperature, lightly beaten
- 1 cup Heavy Cream, room temperature
- 1/2 cup Whole Milk, room temperature
- 1/4 cup Fine Yellow Cornmeal
- 2 tbsp All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
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