The end of summer; the end of fresh corn. Make the most of it with this easy, comforting corn pudding. I suggest this as my final corn recipe for the season.
I first began making corn pudding after meeting the charming Edna Lewis while we both worked at the American Museum of Natural History. Lewis later became a chef at the once-famed Gage and Tollner restaurant in Brooklyn. Her book, The Taste of Country Cooking, is arguably the best available on Southern/African regional home cuisine.
Over the the years, I felt that her recipe was too sweet and not quite rich enough for my taste, so I began making some changes. I reduced the sugar substantially, added extra egg yolks, and included some evaporated milk. The result is a rich, golden-brown, but not-too-sweet custard that anyone who likes corn will adore.
Husk four ears of fresh corn and be sure to remove all the silk. I do this with a vegetable brush, while running the ears under cold water. Stand the ears upright on a plate and cut the kernels down from the top with a sharp, heavy knife.
Cut the corn kernels from the ear.
Scrape the kernels into a well-buttered 2-quart casserole. Sprinkle on the sugar and salt, mixing well.
Beat the whole eggs and yolks together until lemon colored. Then beat in the milk and evaporated milk.
Beat together the eggs, yolks, milk, and evaporated milk.
Add this liquid to the corn in the casserole.
Pour in the melted butter.
Add melted butter to the mixture.
Stir in half the grated nutmeg, then grate the other half over the top of the mixture.
Grate nutmeg into the custard and over the top.
Set in a pan of hot water. Bake in a 350° oven for about 35-40 minutes until just set.
The golden-baked custard.
I find it’s best to leave the casserole at room temperature for 10-15 minutes before serving. This sets the custard further and brings out the taste of the pudding.
To print or download the recipe, click here.
