CREAMY CORN PUDDING (TEST KITCHEN)
Steps:
- 1. Adjust an oven rack to the middle position and heat oven to 350. Grease an 8 inch square baking dish with 1 T. of the butter. Place a kitchen towel on the bottom of a large roasting pan and place the prepared baking dish on the towel. Bring a ketttle of water to boil. 2. Cut the kernels from 5 ears of corn into a large bowl, reserving cobs. Great the remaining ear of corn over the large holes of a box grater into the same bowl, then use the back of a butter knife to scrape the milk from all of the cobs into the bowl. 3. Melt the remaining 3 T. butter in a large skillet over medium heat. Stir in the corn mixture and cook, stirring occasionally until the corn is bright yellow and the liquid has almost evaporated,about 5 minutes. Stir in the cream, salt, sugar, and cayenne and continue to cook until the mixture is thickened and a spoon leaves a trail when dragged across the bottom of the pan, about 5 minutes. 4. Transfer the cooked corn mixture to a medium bowl. Whisk in the milk, then the eggs and cornstarch, until thoroughly combined. Pour the mixture into the prepared baking dish. 5. Place the roasting pan in the oven carefully pour the boiling water into the pan to reach halfway up the sidesofthe baking dish. Bake the pudding until the top has lightly browned in spots and the center is soft but set, 20-25 minutes. 6. Remove the roasting pan from the oven and carefully remove the baking dish from the water bath. Let the pudding cool for at least 10 minutes before serving. Serve hot or warm.
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