Ingredients:
- 4 cups Fresh or Frozen Corn Kernels
- 4 Tbsp Unsalted Butter
- 1/2 cup Yellow Onion, finely diced
- 1 medium Jalapeño Pepper, seeded and minced
- 2 Tbsp All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 4 large Eggs, lightly whisked
- 1 cup Whole Milk
- 1/2 cup Heavy Cream (Double Cream)
- 4 oz Sharp Aged Cheddar, shredded (3 oz for mixing, 1 oz for topping)
- 2 Tbsp Fresh Chives, finely chopped
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch or 9-inch round baking dish with butter or cooking spray.
- Melt the butter in a skillet over medium heat. Add the diced onion and minced jalapeño. Cook until the onion is translucent and soft (about 5–7 minutes). Remove the mixture from the heat and set aside to cool slightly.
- Divide the 4 cups of corn kernels into two equal portions (2 cups whole, 2 cups for pureeing). Place 2 cups of corn kernels, along with the 1 cup of whole milk, into a food processor or blender. Process until completely smooth and creamy to create the “corn milk.”
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- Assemble Custard: In a separate bowl, lightly whisk the 4 eggs and heavy cream until just combined. Pour the corn milk/milk puree and the cream/egg mixture into the bowl with the dry ingredients (flour mix). Whisk gently until smooth, taking care not to overmix.
- Fold In: Gently fold in the cooled sautéed onion/jalapeño mixture, the remaining 2 cups of whole corn kernels, 3 oz of shredded cheddar, and the fresh chives. The batter should be thick yet pourable. Transfer the mixture into the prepared baking dish.
- Bake: Sprinkle the remaining 1 oz of shredded cheddar cheese evenly over the top. Bake for 45–50 minutes at 375°F (190°C). The pudding is done when the edges are golden brown and the center is mostly set (a slight wobble is acceptable). Allow to rest on a wire rack for 10 minutes before slicing and serving.