I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Caramelized Corn Pudding

I talk often here about how I come about recipes, and this one has a story with it too. A friend and I were eating at a popular local restaurant and I told her about the amazing creamed corn dish they sometimes make (sadly not on the menu that day). This led to a larger discussion of corn preparations, and she told me her husband couldn’t stop raving about a corn pudding he had at a restaurant on a business trip that had “some kind of sugary topping.” She asked if I had ever heard about this and I told her I hadn’t but it sure did sound good. Low and behold, a few days later I was flipping through my collection of community cookbooks and came across a recipe for “The Best Corn Pudding Ever” that involved sprinkling the top with brown sugar. Well, I just couldn’t wait to give it a try and am I ever glad I did. I served it to my family as part of a full dinner of summer produce and they absolutely raved. They did indeed think it was the best corn pudding ever.

The second time I made this, I admit I accidently let the butter brown a little, but it was a serendipitous mistake, because it added even more depth to the final result. Adding a hint of sugar to the mix brings out the sweetness of good summer corn, and the lightly caramelized top is a revelation, providing a perfect sweet-salty balance.

Caramelized Corn Pudding
Serves 8
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Ingredients
  1. 8 ears fresh corn
  2. ½ cup (1 stick) butter, divided
  3. 2 Tablespoons granulated sugar
  4. 2 Tablespoons flour
  5. ½ cup heavy cream
  6. 4 eggs, lightly beaten
  7. 1 ½ teaspoons baking powder
  8. 1 teaspoon salt
  9. 2 Tablespoons light brown sugar
Instructions
  1. Preheat the oven to 350. Grease a 2 quart baking dish. Cut the kernels from the corn into a large bowl.
  2. Melt 6 Tablespoons of the butter over medium high heat in a deep skillet. When the butter starts to foam and little flecks of brown appear, about 3 minutes, stir in the granulated sugar and stir until smooth and the butter has browned a little more, about 3 minutes, then stir in the flour until smooth. Remove from the heat and slowly stir in the cream until well combined. The mixture may look a little odd or curdled at this point, but don’t worry, it will all come right in the end. Stir in the corn kernels to combine, then add the beaten eggs, baking powder and salt and stir until everything is mixed together. You may see some lumps of the cream mixture, but that’s okay.
  3. Spread the corn in the prepared baking dish, evening out the top. (You can make the dish to this point up to a few hours ahead, keep it loosely covered with a towel on the counter). Bake the corn pudding for 45 minutes, until firm and golden around the edges. Melt the remaining 2 Tablespoons of butter in a measuring jug with a spout (I use the microwave), then stir in the brown sugar until smooth. Drizzle the butter and brown sugar mix over the top of the corn pudding, gently spreading it out with a heat proof spatula or the back of a spoon. Cook for a further 5 minutes and serve immediately.
The Runaway Spoon http://therunawayspoon.com/blog/
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