Ingredients:

  • 4 Tbsp Unsalted Butter, melted, plus extra for greasing
  • 3 Large Eggs, lightly beaten
  • 1/4 cup Granulated Sugar
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch freshly grated Nutmeg
  • 1 cup Half-and-Half (or whole milk)
  • 1/4 cup Sour Cream or Crème Fraîche
  • 2 cups Fresh Corn Kernels (cut from 3–4 medium cobs)
  • 1 (14.75 oz) can Cream-Style Corn, undrained

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease the 8x8 inch baking dish with butter.
  2. Prepare Corn: If using fresh corn, cut the kernels from the cobs. Run the back of your knife along the empty cobs to extract the remaining 'milk' and pulp into the kernels.
  3. Melt Butter: Gently melt the 4 Tbsp of unsalted butter and set aside to cool slightly.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, pepper, and nutmeg until well combined, ensuring there are no lumps.
  5. Combine Wet Ingredients: In the large mixing bowl, whisk the 3 large eggs until slightly frothy. Whisk in the half-and-half and sour cream until smooth.
  6. Incorporate Dry Mix: Gradually add the dry ingredient mix into the wet mixture, whisking constantly until just combined. Do not overmix at this stage.
  7. Add Fat and Corn: Whisk in the slightly cooled melted butter. Fold in the cream-style corn and the fresh corn kernels using a spatula. Ensure the mixture is homogenous.
  8. Bake: Pour the mixture into the prepared baking dish. Place it in the preheated oven and bake for 45 to 50 minutes.
  9. Monitor Baking: The pudding is done when the edges are golden brown and set, and a skewer inserted near the centre comes out mostly clean, perhaps with a slight jiggle in the absolute centre.
  10. Rest: Remove the pudding from the oven and allow it to rest on a cooling rack for at least 10 minutes. This allows the custard to finish setting up perfectly.
  11. Serve: Serve warm, directly from the dish.