Corn Pudding @30aeats.com

My grandparents were peanut farmers in Statesboro, Georgia, and as a child I was giddy with glee each time we left Charleston to visit them. My grandmother always had a pot of peanuts boiling when we arrived, knowing they were my favorite. The smell of her buttery corn casserole baking has also become a favorite recipe though the years, along with remembering her weathered loving hands battering up the freshly plucked chicken she prepared later for our family dinner. True farm by table cooking.

 Corn Pudding

Ingredients

  • 4 cups fresh shucked summer corn, or frozen (non GMO) white corn, thawed, do not used canned
  • 1 cup heavy cream
  • 1 egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground white pepper
  • dash of cayenne
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons chopped chives
  • 3 tablespoons butter, melted
  • 1/2 cup finely chopped shallot
  • 1 cup finely shredded reduced fat cheddar and Monterey Jack cheese

Preparation

  1. Preheat the oven to 350ºF. Cook the (thawed) corn in boiling water for 30 seconds. Drain. Reserve 1 cup of the corn and place the remaining 3 cups in a blender or large food processor with a sharp blade. Purée until smooth. Add the cream and purée until smooth. Add the egg and purée again until completely smooth.
  2. Mix the sea salt, white pepper, cayenne, and nutmeg together in a small bowl. Add the spices to the corn and cream mixture and purée until combined. Add the chives and purée again until completely mixed and smooth. Set aside.
  3. Meanwhile, melt the butter in a heavy-bottomed sauté pan over medium heat. When the butter begins to bubble, add the shallots and sauté until they are just beginning to brown and become translucent, about 5 minutes. Add the reserved corn to the pan and heat through. Pour the corn and cream purée into a large bowl, then add the warm shallots and corn and mix well. Stir in the cheese and mix well.
  4. Pour the mixture into a buttered 8 x 8 x 2-inch baking dish set inside a sheet pan or large roasting pan filled with hot water. Bake for 1 hour or until set and slightly golden on top. Serve hot or warm.