Similar to a soufflé, this corn pudding puffs up, then sinks a little as it cools. It makes an impressive side dish for our Grilled Chicken with Ancho Barbecue Sauce. Or serve the pudding as a simple main course, paired with heirloom tomatoes and crusty bread.
This recipe can easily be halved; bake the pudding in a shallow 2-quart baking dish for 45 minutes.
- 1/2 cup fresh bread crumbs
- 1 1/2 cups grated cheddar cheese
- 4 lb. corn kernels, about 14 cups
- 6 shallots, peeled
- 2 cups heavy cream
- 1/4 tsp. Tabasco sauce
- 1 Tbs. salt
- 1/2 tsp. freshly ground pepper
- 12 eggs
- 1 Tbs. chopped fresh thyme
Preheat an oven to 350°F. Grease a 17-by-10-inch roasting pan or baking dish. Sprinkle the bread crumbs and 1/4 cup of the cheese in the bottom of the dish.
In a food processor, combine 2 cups of the corn, the shallots, cream, Tabasco, salt and pepper and process until creamy.
In a large bowl, lightly beat the eggs. Stir in the cream mixture, the remaining corn, the remaining 1 1/4 cups cheese and the thyme. Pour into the prepared baking dish.
Bake until the pudding is lightly browned on top and a knife inserted into the center comes out clean, about 2 hours. Serve immediately. Serves 12 to 14.
Adapted from Williams-Sonoma New American Cooking Series, The Heartland, by Beth Dooley (Time-Life Books, 2001).