anne's corn pudding


Kernels from 6 ears of corn, slices of the cob (about 4 cups corn kernels)
3/4 cup milk
2 tablespoons butter
Salt and freshly ground pepper
1/4 cup heavy cream
1 stick (1/2 cup) unsalted butter, melted, plus 1 tablespoon at room temperature
4 large eggs, lightly beaten
1 cup yellow cornmeal
1 teaspoon salt
2 cups (1 pint) sour cream
8 ounces cheddar cheese, grated (about 2 cups)




To make the creamed corn, place ¾ cup of the corn kernels and 1/2 cup of the milk in a blender and pulse until coarsely puréed.
Melt the butter in a large skillet over medium-high heat. Add the remaining 3 ¼ cups of corn kernels along with any accumulated corn juices, some salt and pepper and cook until tender, 2 to 3 minutes. Add the corn purée the remaining 1/4 cup of milk and heavy cream and bring to a gentle simmer. Reduce the heat to medium-low and cook until the liquid is slightly thickened, about 2 to 3 minutes.

Preheat your oven to 350F. Grease an 8- X 11-inch baking dish with the tablespoon of softened butter and set aside.

Combine the melted butter, eggs, cornmeal, salt, sour cream and cheese together in a large bowl. Stir in the creamed corn and blend well. Transfer the mixture to the prepared baking dish and bake until the edges are set but the center still jiggles slightly and a cake tester comes out with just a little moistness, about 1 hour. Cool for 10 minutes before serving.