Girl with Sheaf of Corn
Pierre-Auguste Renoir
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Nigella Lawson's Sweet Corn Pudding

"Sex is good, but not as good as fresh sweet corn."
~ Garrison Keillor

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Sweet Corn Pudding


Nigella Bites:
From Family Meals to Elegant Dinners --
Easy, Delectable Recipes for Any Occasion
by Nigella Lawson, 2002, Hyperion

“This isn’t pudding as in dessert, but as in rich, heavy, airless soufflé. I suppose there’s nothing to stop you separating the eggs, whisking the whites and turning
this into a lighter, frothier affair, but there is most definitely no need. This is easy
to make, toothsome and comforting to eat, and I have Gabbie de Jersey to thank
for it.
There’s something particularly gratifying in specifying a can of cream-style sweet corn in a recipe, but then I have a great sentimental affection for it. When I was about twelve, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of deli ham, it makes for a simple, stress-free supper, one that’s likely to be eaten, not pushed whiningly to the side of the plate.”

5 eggs
18 ounces (about 2 1/4 cups) canned sweet corn, drained
14 ounces (about 1 3/4 cups) canned creamed corn
1 1/3 cups whole milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 375 degrees F and butter an ovenproof dish – and I use my old, scuffed Pyrex one, which measures 12 x 10 inches.
Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on top. Serves 8.
 

Featured Archive Recipes:
Nigella's Ham in Coca-Cola
All-American Corn Pudding
Three Corn Pudding
My Favorite Scalloped Corn
Corn Fritters
 

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