| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons unsalted butter, plus more for coating
- 2 medium garlic cloves, finely chopped
- 1/2 white onion, finely diced
- Salt and freshly ground black pepper
- 3 large eggs
- 1 cup half-and-half
- 1/4 teaspoon ground nutmeg
- 3 cups fresh or defrosted frozen corn kernels
- 1 cup shredded Gruyere (about 4 ounces)
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
- Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
- Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.
- Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 202 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 86 mg |
| Sodium | 250 mg |
| Serving Size | 1 of 10 servings |
| Calories | 202 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 86 mg |
| Sodium | 250 mg |
Reviews
Buttermilkpie
I used a white chedder instead of the gruyere and added okra slices. It was just ok, probably wouldn’t make again. It really needed a kick of flavor.
My daughter and I made this as a side dish to prime rib this Christmas. The light, delicate flavor of the corn pudding aside the richness of the prime rib was a delightful combination. We made it a day ahead and the egg whites settled a bit. Next year we will make it same day. Thanks Aida! This dish will be added to our annual Christmas dinner for years to come.
I made this recipe for a change at Christmas. Family was not excited at all by “corn pudding” until they tasted it. So good it was requested for Easter dinner.
I made this as one of the side dishes for christmas dinner next to Aida’s prosciutto covered standing rib roast (also a hit). Everyone loved this dish and went for seconds, there were unfortunately no leftovers. Even though the recipe sounds challenging it really was quick simple. Will definitely be using it again!!
I really enjoyed this recipe. It had a great balance of flavor, I am a fan of anything with gruyere cheese in it. If it doesn’t have enough flavor for you, some pancetta or prosciutto would be great
I was not impressed with this recipe. It involved quite a bit of effort, sauteing, mixing, water bath, etc. for a very mediocre result. I’ll stick with either Ina’s recipe (when I have a lot of time) or Sunny’s (when I’m short on time).
I was so excited when I saw the episode featuring this recipe, but unfortunately after making it, I was so disappointed, as was my family. It needed more flavor… either sweet or savory, but something was definitely missing. This is the first recipe I’ve made of Aida’s and I couldn’t be more disappointed. 🙁