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Epicurious
Gourmet

Toasted Sweet Corn Pudding

By Ian Knauer

3.7

(17)

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Toasted Sweet Corn PuddingRoland Bello

In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method. Recipes usually call for grinding the corn, but the whole kernels impart a coarser texture that we love.

Cooks' note:

Corn pudding can be made 3 hours ahead. Reheat, covered, in a 300°F oven.

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes 8 servings

Ingredients

1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Preparation

  1. Step 1

    Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.

    Step 2

    Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.

    Step 3

    Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.

  2. What to drink:

    Step 4

    Josmeyer Les Folastries
    Gewürztraminer '05

TagsPuddingDessertAmericanSideDinnerNut FreeEasyOven BakeGourmet

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