Corn Pudding

Ingredients

• 2 (12 oz) bags frozen yellow corn
• 4 eggs
• 1/3 cup sugar
• 3/4 cup whole milk
• 1 cup heavy cream
• 1/2 cup butter, melted and cooled
• 1 1/2 teaspoons Kosher salt
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• Freshly cracked pepper, to taste
• 2 tablespoons fresh chives, minced

Directions

• In a blender, add one bag of frozen corn, the 4 eggs, sugar, milk, heavy cream, melted butter, and salt.
• Blend on high until smooth and pureed, about 1 minute. Transfer to a large bowl.
• In a small bowl, whisk together the flour and baking powder, then whisk that into the blended mixture until combined.
• Add the second bag of frozen corn, the pepper, and the chives; stir to combine. (Make-ahead: the batter can be covered and refrigerated for 1 day at this stage.)
• Preheat the oven to 350F and grease a 9×12 casserole dish. Pour in the batter.
• Bake for 40-45 minutes, until golden brown and a toothpick comes out clean. (If using a 9×13 dish, lessen the baking time by 5-10 minutes.) Serve immediately.

From Beth Le Manach on Instagram.