Real Creamed Corn Pudding
A luxurious and comforting corn pudding made with fresh corn, sautéed vegetables, and a light, soufflé-like texture from whipped egg whites. This classic Southern dish combines the sweetness of corn with rich crème fraîche and butter for a perfect side dish.
Ingredients
- •10 ears corn
- •4 tablespoons butter
- •2 cups onions
- •1 cup celery
- •2½ teaspoons coarse kosher salt
- •4 large eggs
- •½ cup crème fraîche
- •⅛ teaspoon black pepper
Cooking Instructions
- 1.
Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
15 min
- 2.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
12 min
- 3.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
10 min
- 4.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
4 min
- 5.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
50 min
