This recipe could head in two directions, either sweet or savory, with the addition of maple syrup, fresh herbs, shredded cheese, chiles, onion… I’ve made it with milk in place of whipping cream, and it was just fine.
4 cups corn kernels (about 3 ears) 4 large eggs 1 cup whipping cream 1/2 cup whole milk 6 tablespoons sugar 1/4 cup (1/2 stick) butter, room temperature 2 tablespoons all purpose flour 2 teaspoons baking powder 1 teaspoon salt
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
