This basic recipe is corn comfort at its best. You can grate all of the kernels for a slightly smoother pudding, or, for a toothier version, you can leave some kernels whole as I've done here.
Makes 4 to 6 servings
6 tablespoons unsalted butter
5 or 6 ears of corn, husked (depending on size)
1/4 cup granulated sugar
1/2 cup heavy cream or milk
1/4 cup flour
1 teaspoon salt
5 large eggs
Preheat the oven to 350 degrees. Place the butter in a baking dish (an 8-by-8-inch glass baking dish or iron skillet works well) and slide into the oven so the butter melts while the oven is preheating.
Using a box grater, coarsely grate the kernels off four ears of corn. Use a sharp knife to cut the kernels from the remaining ears. Combine the corn kernels, sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture.
When the oven has preheated and the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.
Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.
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