This pudding will be excellently received as either a dessert or a side dish. Somewhat similar to corn bread, it is an ideal accompaniment to ribs, pulled pork or a summer barbecue. No matter how it is served, it will always be at its finest when made with our very own Jersey Fresh corn, picked and sold on the same day at a local farmers’ market. When possible, try to cook corn the day you buy it while the kernels are milky and tender and the natural sugars have not yet turned to starch.
Ingredients
- 6 ears corn, husks and silk removed
- ¼ cup granulated sugar
- ½ cup heavy cream or milk
- ¼ cup flour
- 1 teaspoon salt
- 5 large eggs
- 6 tablespoons unsalted butter
Preparation
Prep time: 15 minutes | Cooking time: 1 hour
Preheat the oven to 350°. Grate the kernels off five of the ears of corn using the large holes of a box grater. For the remaining ear of corn, use a sharp knife to slice off the kernels whole. Combine all the corn with the sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs in a separate bowl and then fold in with the corn mixture.
Place the butter in an 8 by 8-inch glass baking dish or metal pan and place in the oven to melt. The butter may start to brown, so be careful that it does not get too dark. Once it has melted, pour the butter from the baking dish into the corn mixture and stir it all together. Pour the buttery corn mixture back into the baking dish and spread it out evenly. Now bake for about 55–60 minutes, rotating the pan halfway through, until a golden crust forms and the center of the pudding has set. Serve directly from the pan.
About this recipe
EDIBLE TIP
When choosing corn, look for ears with bright green, snugly fitting husks and golden brown silk. Inside, the rows of kernels should come to the ear’s tip and feel plump when you gently press through the husk. Corn is very fairly priced at farmers’ markets, so resist the urge to pull back the husks to check for imperfections. It dries out the kernels and renders the corn unsellable. Once home, unshucked fresh corn will keep for up to three days when wrapped in damp paper towels and placed in a plastic bag in the refrigerator.
Courtesy of South Orange Farmers’ Market
