This is one of former Courier-Journal food editor Cissy Gregg’s best corn pudding recipes. Fresh corn, even fresh corn that you buy in April, is essential to the success of this dish. The skins are far more tender than those of frozen corn, and fresh is far more flavorful than canned. However, if you need to use frozen corn for your pudding, chop it fine with a knife or pulse it several times in a food processor.
Gregg’s method for stripping corn: Cut the tips off the kernels by running your knife down them. Then turn the knife over and, using the dull side, press it firmly against the cob and scrape again, removing remaining kernels and squeezing out the milk at the same time.
· 2 eggs, separated
· 1/2 teaspoon salt
· Pinch of cayenne pepper
· 2 tablespoons melted butter
· 1 cup whole milk
· 1 tablespoon flour
· 2 cups fresh corn, cut and scraped from the cob
· 1 tablespoon sugar
Heat oven to 350 degrees.
In a medium bowl, beat egg yolks with salt, cayenne pepper, melted butter and milk. Sprinkle the flour over the corn and blend in. Add the corn to the egg-yolk mixture. Beat egg whites with sugar until they hold stiff peaks. Fold them into corn mixture and pour into a greased casserole dish. Bake for 35 minutes or until light brown on top and the mixture barely quivers when you shake it. The corn pudding will sink a little as it cools. Serves 6.
