Killer Corn Pudding

By Helen • July 25, 2009 • 2 Comments

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Author Notes: I recently threw a party where I made altogether too much food (for something new and different), but this is the only thing that was gone by the end of round one- it's that popular. I've been playing around with the recipe for years- I think it originally came from Sarah Lee Chase, but I've changed both the ingredients and the method, so I think it's officially mine now. And it's really only worth it to make this with fresh corn- makes all the difference! - Helen

Serves 6-10, depending on the rest of the meal

3 tablespoons unsalted butter, plus extra for greasing the pan
3/4 cups heavy cream
3/4 cups whole milk
2 chiles d'arbol
1 tablespoon maple syrup
1 egg
3 tablespoons breadcrumbs (I usually crush up whatever crackers I have on hand. Ritz crackers are the best, though)
3 tablespoons chopped chives
6 ears corn, husked
salt
freshly ground pepper

Preheat the oven to 350. In a saucepan, combine 3T butter, the heavy cream, whole milk, and chiles. Set over medium heat to simmer for 10-15 minutes while you're doing everything else.
In a large bowl, mix the egg, maple syrup, breadcrumbs, salt, pepper, and chives. Set aside.
Shave the ears of corn. I find it easiest to put down a clean, dry kitchen towel, and shave them all on there- it catches the flying kernels pretty well. Once you've shaved all the ears, dump the corn into a bowl, and over the bowl, scrape down the cobs with the back of your knife, getting all the creamy juice and ends of kernel out of the cobs.
Remove the milk mixture from the heat, and temper the egg mixture with a touch of it. Then combine them, stirring well. Add to the corn. Stir well. Put into a buttered casserole dish (I like to use a very small Le Creuset, but I've had success making it in both deep and shallow dishes). Bake for 30-50 minutes (it depends a lot on how deep a dish you're using), or until light brown on top, and firm. Serve hot or warm, although I've been known to eat it cold if there are leftovers.