Toasted Sweet Corn Pudding |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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In this golden casserole (which you'll find on many Pennsylvania Dutch tables), a buttermilk custard rises to the top while the chewy, toasty corn sinks to the bottom, resulting in a two-layered pudding. The packaged sweet corn—frequently called by its most common brand name, Cope's corn—is slowly dried so that its natural sugars caramelize, a centuries-old Native American preservation method Ingredients:
•1 (7 1/2-ounces) package cope's corn (toasted dried sweet corn) |
•4 cups whole milk |
•1 cup well-shaken buttermilk (not powdered) |
•4 large eggs, lightly beaten |
•1/2 stick unsalted butter, melted and cooled |
•2 tablespoons sugar |
•2 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
2. Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
3. Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
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