Cream of Corn Pudding

° Serves 4

Made with fresh or frozen corn kernels, this custardy pudding goes well with sautéed meats and with stews.

• 1 tablespoon unsalted butter, plus more for the gratin dish
• 2 cups fresh or frozen corn kernels
• 3 large eggs
• ½ cup milk
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon sugar

Preheat the oven to 375 degrees. Butter a 5- or 6-cup gratin dish. Place all the ingredients in a food processor and process for 10 seconds. Pour the pudding mixture into the prepared gratin dish.

Bake for about 45 minutes, until the pudding is golden, puffy, and set. Serve.