Corn Pudding
Serves 6
Cooking Time 2½ to 3½ hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Boasting a sweet, nutty corn flavor and tender, spoonable texture, corn pudding is
incredibly satisfying and addictive. But this simple recipe can be quite finicky,
with most versions calling for a roasting pan and water bath, which works to keep
the dish moist. We decided to swap these for the slow cooker, where the low, slow
heat would guarantee a creamy, flavorful corn pudding that was also fuss-free. We
started with convenient frozen corn, which offers consistently sweet flavor and good
quality year-round. We found that the secret to big corn flavor was processing a portion
of the corn; this simple move infused the custard with richer flavor and guaranteed
a more cohesive casserole. Three eggs and heavy cream ensured that our corn pudding
was plenty rich and set up nicely. Shredded cheddar added deep, savory flavor, and
cayenne pepper and chopped basil helped balance the sweetness and creaminess of the
pudding. Simmering the corn pudding in a soufflé dish surrounded by water ensured
that it cooked through gently and evenly, so that every flavor-packed bite was tender
and creamy. We prefer the convenience of frozen corn here, but you can substitute
fresh corn, if desired; note that you will need about 4 ears of corn. See the sidebar that follows the recipe.
|
3 |
cups frozen corn, thawed and patted dry |
|
¾ |
cup heavy cream |
|
¾ |
cup shredded sharp cheddar cheese |
|
3 |
large eggs, lightly beaten |
|
2 |
tablespoons chopped fresh basil |
|
1½ |
teaspoons sugar |
|
½ |
teaspoon salt |
|
⅛ |
teaspoon cayenne pepper |
1. Grease 1½-quart soufflé dish. Pulse 2 cups corn in food processor until coarsely ground, about 10 pulses.
2. Mix remaining 1 cup corn, processed corn, cream, cheddar, eggs, basil, sugar, salt, and cayenne together in bowl until well combined; transfer to prepared dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until pudding is set, 2½ to 3½ hours on low. Remove dish from slow cooker and let pudding cool for 10 minutes before serving.