Corn Pudding
Recipe from Ashley English, originally featured in Issue 36::WEAR
My take on corn pudding stays true to the custard base this dish is characterized by, but kicks up the flavor a notch with thyme, nutmeg, and smoked sea salt. Pass this around any holiday table, and get ready for the compliments (and groans of delight!) to come tumbling in. Makes one 9 x 13-inch casserole.
ingredients
4 tablespoons unsalted butter, plus extra for greasing the pan
3 garlic cloves
1 tablespoon coarse sea salt (smoked, if available)
¼ cup extra-virgin olive oil
12 fresh sage leaves
1 large onion, diced
2 pounds frozen corn
6 eggs
2 cups (1 pint) heavy cream
1 teaspoon dried thyme
½ teaspoon freshly grated (or ground) nutmeg
Several grinds of black pepper
instructions
- Liberally butter a 9 x 13-inch baking pan and set aside.
- Mince the garlic with the salt and set aside. Line a plate with a paper towel.
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sage leaves to the hot oil and fry until crispy but not burnt, 1 to 2 minutes. Using tongs, gently remove the sage leaves from the pan (leaving the oil in the pot) and place on the lined plate to cool.
- Add the onion to the oil in the pan and cook until fragrant and starting to brown around the edges, about 10 minutes.
- Add the salted garlic and cook, stirring, for 1 minute. Add the corn and the 4 tablespoons of butter and stir until the butter is melted. Cook over medium heat, stirring frequently, until the corn has thawed and is fully cooked, about 10 minutes. Remove the pan from the heat.
- Preheat the oven to 350°F. In a medium bowl, whisk the eggs, then add the heavy cream and whisk well.
- Chop the cooled fried sage into fine pieces and add to the pot with the corn mixture. Add the thyme, nutmeg, and black pepper and stir. Little by little, stir in the egg and cream mixture.
- Carefully pour the mixture into the prepared baking pan. Bake for 40 minutes, then carefully rotate the dish, turning the back to the front. Bake for 10 to 17 minutes more, until the top of the pudding is golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
