Pennsylvania Dutch Corn Pudding

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour 20 minutes

Ingrédients

1 tablespoon (14g) unsalted butter, melted, plus more for greasing

2 1/4 cups corn kernels (340g; 12 ounces) from 3 to 4 large ears of corn, see notes

1 tablespoon (8g) cornstarch2 teaspoons (15g) granulated sugar

1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon ground black pepper

2 teaspoons (15g) granulated sugar

1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon ground black pepper

2 large eggs

2 large eggs

1 cup (240ml) whole milk

Instructions

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Generously butter a 7-inch round or a 8- by 8-inch baking dish.

In the bowl of a food processor, pulse corn kernels until thick, creamy, and some kernels are still visible, about 20 seconds. Set aside. (See notes.)

In a medium bowl, whisk cornstarch, granulated sugar, salt, and pepper to combine. Add eggs, followed by the corn, milk, and melted butter, whisking until well combined. Pour into prepared baking dish.

Bake, uncovered, until edges are golden brown and the center no longer jiggles, 50 to 60 minutes. Remove corn pudding from oven and allow to rest 10 minutes, or until cool enough to eat. Serve immediately.

Nutrition

• Calories: 131 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0 g
• Cholestérol: 71 mg
• Sodium: 304 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 5 g